Rinse beans and remove any debris; add to the slow cooker. Brown the ground beef and the onion, drain, and add to the slow cooker. Pour in 6 cups of beef broth and stir. Cover and cook on high for 4 hours or until beans are tender. If you find that you need to cook more than 4 hours, you may need to add additional broth or water.
When beans are tender, stir in the seasoning packet, chili powder, salsa (room temperature), tomato sauce and the green chilis. Cover and cook for an additional 30 minutes.
Serve warm; garnish with Monterey jack cheese and fresh cilantro.
This recipe yields a THICK chili. If you prefer thinner chili add an additional 2 cups of beef broth in step 1.