Combine all ingredients, except tomato paste, in the stoneware pot. Stir to thoroughly mix.
Cover and cook on HIGH for 4.5 hours or on LOW for 7-8 hours.
For thicker chili, stir in tomato paste 1/2 – 1 hour prior to serving. If desired, serve over hot rice.
Tip: for vegetarian chili, use 2 cups of frozen, thawed corn instead of ground beef. Substitute vegetable broth for beef broth. May yield slightly less.
*No need to soak or precook beans.