Add the beef, sausages, tomatoes, onion, garlic, and all the seasonings to the slow cooker insert. Stir in the broth.
Cover, and cook on low for 8-10 hours. For chili, the longer the better, in my opinion; get the flavors to really meld together and provide the meat an opportunity to fall apart.
If you'd like, you can help the meat out by shredding it completely with two large forks, or you can even pulse a few times with a handheld blender to naturally thicken the sauce.