Stovetop Instructions (The Classic Method)

1. Brown the Meat and Veggies: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned, about 7-8 minutes. Drain off all but one tablespoon of the excess grease.
2. Sauté the Aromatics: Add the diced onions and bell peppers to the pot with the beef. Sauté for 5-7 minutes, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.
3. Bloom the Spices: Add the taco seasoning packets, chili powder, cumin, smoked paprika, and oregano directly to the pot. Stir everything together and cook for 1-2 minutes. This step, known as “blooming,” toasts the spices and unlocks their full aromatic potential, creating a much deeper flavor.
4. Combine and Simmer: Pour in the crushed tomatoes, diced tomatoes with green chiles (undrained), all three cans of rinsed and drained beans, the drained corn, and the beef broth. If using, add the minced chipotle peppers now. Stir everything together until well combined.
5. Let it Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, stirring occasionally. For the best flavor, let it simmer for 2-3 hours. The longer it simmers, the more the flavors will meld and deepen.
6. Final Seasoning: Before serving, taste the chili and season with salt and black pepper as needed. Some taco seasonings are saltier than others, so it’s crucial to taste first.

Slow Cooker (Crock-Pot) Instructions

This method is perfect for having dinner ready when you walk in the door.

1. Brown First (Recommended): In a skillet on the stove, complete steps 1 and 2 from the stovetop method (browning the beef and sautéing the onions, peppers, and garlic). This step is optional but highly recommended as it builds a much richer flavor base. Drain the grease.
2. Load the Slow Cooker: Transfer the cooked meat and vegetable mixture to the basin of a 6-quart or larger slow cooker.
3. Add Remaining Ingredients: Add all the spices (taco seasoning, chili powder, cumin, paprika, oregano), the crushed tomatoes, diced tomatoes with green chiles, all three beans, corn, and beef broth. Stir everything together until well combined.
4. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Season and Serve: Before serving, give the chili a good stir and taste for seasoning, adding salt and pepper as needed.

Instant Pot (Pressure Cooker) Instructions

This method delivers that slow-simmered flavor in a fraction of the time.

1. Sauté: Turn on the SAUTÉ function on your Instant Pot. Add the olive oil and, once hot, add the ground beef. Brown the meat, breaking it up, then drain the excess grease. Add the diced onion and bell pepper and continue to sauté for 3-4 minutes until they soften. Add the minced garlic and cook for another 30 seconds.
2. Deglaze and Season: Press CANCEL. Add the spices and stir for 30 seconds. Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is a crucial step to prevent a “BURN” notice.
3. Layer the Ingredients: Add the remaining ingredients in the following order: the rest of the beef broth, the beans, the corn, and finally, the tomatoes on top. DO NOT STIR after adding the tomatoes; layering them on top also helps prevent a “BURN” notice.
4. Pressure Cook: Secure the lid, set the valve to the “SEALING” position, and cook on high pressure (MANUAL or PRESSURE COOK) for 15 minutes.
5. Release and Serve: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Carefully open the lid, stir the chili well, taste, and season with salt and pepper.