Heat a little olive oil in your chosen cooking vessel. If you're using a stovetop method, get your Dutch oven on medium-high heat. Add the diced onion and cook for about 5-7 minutes until they turn translucent. If you like those delicious caramelized onions, give them up to 20 minutes! Toss in the minced garlic and let it sit for about a minute until it becomes fragrant. There’s something truly beautiful about this aroma that fills the kitchen.

Now it's time for the star of the show: the ground beef. Add it to the pot, breaking it apart with a spatula as it cooks. Let it sizzle for 8-10 minutes until browned—this is what gives your chili that rich flavor foundation. Make sure to stir occasionally and break apart any chunks to ensure even cooking.

Transfer your beef mixture into your slow cooker if you started on the stove. For the Instant Pot, you can keep everything in the pot. Once you're ready, add the diced tomatoes (with all that flavorful liquid), tomato paste, green chiles, Worcestershire sauce, diced bell peppers, chili powder, cumin, oregano, salt, and pepper. Stir to combine everything well. If desired, place the bay leaf in the center.

For the Slow Cooker: Set it on low for 6-8 hours or high for 3-4 hours. Let those flavors meld together! If you used a bay leaf, be sure to fish it out before serving.

For the Instant Pot: Close the lid and cancel the sauté cycle. Select the "Meat/Stew" setting and let it cook for 35 minutes. Once the timer goes off, let it naturally release if you can, or opt for the quick release if you’re in a hurry. Again, remember to remove the bay leaf if you added one.

For Stovetop: Cover the Dutch oven and let it simmer for about an hour. This allows the flavors to deepen. Stir occasionally to prevent sticking. When done, don’t forget to remove the bay leaf.