Stovetop Method

Cup of Yum
1. First, add ground beef to a Dutch oven or large pot over medium heat. Cook until brown and crumbly, breaking apart with spatula.
2. Drain all grease from pot and remove beef to a plate. Add in chopped onion and pepper and all spices. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
3. Add cooked ground beef, fire roasted diced tomatoes and tomato sauce to pot. Stir to combine.
4. Bring chili to a boil. Boil for 2 minutes. Then reduce heat to medium and simmer for at least 20 minutes, up to 3 hours. Stir occasionally. If chili becomes too dry, add in water, chicken broth or more tomato sauce.
5. Finally, ladle into bowls and serve!

Instant Pot Method

1. Press sauté. Add ground beef to Instant Pot. Cook until brown and crumbly, breaking apart with spatula.
2. Press cancel. Drain all grease from pot and remove beef to a plate. Add in chopped onion and pepper and all spices.
3. Press sauté. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
4. Press cancel. Add cooked ground beef, fire roasted diced tomatoes and tomato sauce to pot. Stir to combine.
5. Secure lid. Press pressure cook and set timer for 15 minutes. Once the timer goes off, allow pressure to naturally release for 10 minutes. Then manually release any remaining pressure.
6. Finally, ladle into bowls and serve!

Slow Cooker Method

1. First, add ground beef to a skillet over medium heat. Cook until brown and crumbly, breaking apart with spatula.
2. Drain all grease from skillet and transfer beef to slow cooker.
3. Add in chopped onion, pepper and all spices to skillet. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
4. Then, add veggies, fire roasted diced tomatoes and tomato sauce to the beef in slow cooker. Stir to combine.
5. Cook on low for 5 to 6 hours or low for 3 to 4 hours.
6. Finally, ladle into bowls and serve!