This chili has just what you crave from a hearty slow cooker stew: a robust spiciness, a little tangy tomato goodness, and a ton of beefy flavor with tender, creamy beans. Here’s how to make it.
Make the chili seasoning: Place 2 tablespoons chili powder; 1 tablespoon each of cumin, oregano, garlic powder; and 2 teaspoons chipotle chili powder in a small bowl. Whisk with a fork to combine.
Set a 4-quart or larger slow cooker to LOW and allow it to heat while the beef browns.
Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add 1 pound ground beef, season with ½ teaspoon kosher salt, and use a stiff spatula or wooden spoon to break the meat up into large pieces.
Let the meat brown without moving for 4 to 5 minutes. Break the meat up into smaller pieces with your spatula and continue to cook until mostly cooked through, 2 to 3 minutes more.
Transfer the browned meat to the slow cooker. Sprinkle in at least 3 tablespoons of the chili seasoning. Add 2 cans drained kidney beans, 1 can diced tomatoes, 1 can tomato paste, and 1 cup low-sodium broth. Stir to combine.
Cover and cook the chili on the LOW setting for 8 hours. Avoid stirring it too often or you’ll break down the beans.
Stir in 1 teaspoon cider vinegar just before serving. Serve with garnishes if desired.