Set the Cuisinart Multicooker to Brown/Sauté at 400 F. Once hot, add the ground beef and break apart with a wooden spoon. Cook until meat is completely cooked through. Remove cooked meat and carefully remove pot from the unit and drain out all of the fat. Return pot to the base.
Add the teaspoon of vegetable oil to the cooking pot and set to Brown/Sauté at 350 F. Once hot, add the onion, jalapeno, red pepper and garlic. Stir together and sauté until soft and fragrant, about 5 to 8 minutes. Return the cooked beef to the pot with the sautéed vegetables. Stir in the chili powder oregano, salt, and cayenne until fully combined.
Add the crushed and diced tomatoes. Cover and switch the unit to Slow Cook on Low for 6 hours. When unit switches to Keep Warm, degrease the chili by either skimming any excess fat with a ladle or by gently blotting the surface with a paper towel.
Taste and adjust seasoning accordingly. Leave on Keep Warm until ready to serve. Makes about 6 cup.
Recipe used with permission by Cuisinart.