Season beef chunks with salt and pepper. Add olive oil to a large skillet over medium-high heat. Once hot, sear beef on all sides until browned, about 3 to 5 minutes.
Place the seared beef, diced bell pepper, onion, beans, tomato sauce, diced tomatoes, beef broth, chili powder, sugar, garlic powder, onion powder, cumin, salt and pepper in a slow cooker and stir to combine. Cover and cook on LOW heat for 5 to 6 hours.
About 30 minutes prior to finishing, stir in the cornmeal and parsley. Note- the cornmeal might want to clump, just whisk it in the chili till it breaks apart. Let simmer covered for the final 30 minutes.
Top with your favorite chili toppings - cheese, sour cream, diced avocado, etc. Enjoy!
*For this recipe I used a canned chili bean that comes in a seasoned, tomato sauce so I did not drain the beans prior to adding to the slow cooker. If you're using any other sort of canned bean, you can drain the liquid prior to adding.