• Gather ingredients and prepare any toppings (shred cheese, slice green onions, chop cilantro, warm rice or chips).

Stovetop Method:

• Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and chopped onion and cook, breaking the meat into pieces, until the beef is browned and the onion is softened. Drain excess fat if desired and return the meat to the pot.
• Stir in the chicken broth, drained pinto beans, tomato sauce, diced tomatoes with green chiles, sliced black olives, and the homemade taco seasoning. Raise the heat to bring the mixture to a gentle simmer.
• Cover, lower the heat to maintain a gentle simmer, and cook for about 30 minutes, stirring from time to time. Taste and add more taco seasoning if you want a stronger taco flavor.
• Ladle the chili into bowls and top with shredded cheese, green onions, cilantro, tortilla chips, or warm rice as preferred.

Slow Cooker Method:

• Heat a skillet over medium-high heat and cook the ground beef with the chopped onion until the meat is browned and the onion is tender, breaking the beef into small pieces. Drain any excess fat if necessary.
• Transfer the browned beef and onion to a 6-quart slow cooker. Add the chicken broth, pinto beans, tomato sauce, diced tomatoes with green chiles, sliced black olives, and taco seasoning. Stir until everything is combined.
• Cook on low for 4 to 6 hours. Before serving, check seasoning and adjust with additional taco seasoning or salt if needed, then serve with your chosen toppings.