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Add the beef to a dutch oven or large pot over medium-high heat and cook, occasionally breaking up the beef and stirring, until browned, about 8 minutes.
Add the onion and tomatoes in with the beef and cook, stirring occasionally, for about 10 minutes.
Stir in the paprika, garlic, cumin, oregano, cayenne, and 2 tsp salt until combined.
Transfer the contents of the dutch oven to a 6-quart slow cooker then stir in the water and pinto beans
Place the lid on the slow cooker and cook on LOW until beans are tender, about 6 hours.
Season the chili with salt & pepper to taste.