Add the beans to a pot with water to cover and cook for 10 minutes at a rapid boil.
Let the beans sit in the hot water for 1 hour before draining and placing into the insert of a 6-quart slow cooker. (Red beans must be boiled before putting into the slow cooker to remove a naturally occurring potential toxin.)
In a large skillet over medium heat, cook the beef, onions and garlic, stirring, until the meat has browned.
Drain off any accumulated fat.
Transfer to the insert.
Add the tomatoes, corn, barbecue sauce, cilantro, chili powder and cumin.
Stir in the broth.
Cover and cook on low for 8 to 10 hours or on high for about 5 hours. The chili is finished when the beans have reached desired tenderness and have begun to split. If you live at high elevation, add an additional 3 hours to the cooking time.