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In a large skillet, heat the olive oil over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking the beef up with a wooden spoon, until cooked through and browned, about 6 minutes.
Using a slotted spoon, transfer the cooked beef to a 6-quart slow cooker, leaving the drippings behind. Add the taco seasoning, tomato paste, garlic, jalapeño, and onion, along with the diced tomatoes with green chiles and the black beans, pinto beans, and corn with their liquid. Add the chicken broth and stir to combine.
Cover and cook on high for 4 hours or on low for 6 hours, until the onion is tender and the flavors are well blended.
Serve with shredded cheddar cheese, sour cream, cilantro, hot sauce, and corn chips for crumbling over the top.