In the multi-cooker insert on stovetop low or Saute at 350 F, brown the ground beef with the onion and garlic. Drain, if needed, and return to the insert.
Add the undrained cans of beans, broth and 1-2 cups of water (depending on how thick you want the chili)
SLOW COOKER: Set on low and cook for 8 hours. Once done cooking, stir in 1 cup of cheese and 2 cups whole milk or heavy cream to the chili in the multi-cooker.
STOVETOP: Set on stovetop high or Saute at 400 F and bring to bubbling. Let cook at a rolling bubble for 8 to 10 minutes, to allow flavors to mingle and marry. Once done cooking, stir in 1 cup of cheese and 2 cups whole milk or heavy cream to the chili. Ladle into bowls.
Cook and crumble the bacon and serve as garnish with the other half of the shredded cheese.
Serve Multi-Cooker Bacon Cheeseburger Chili with some veggies or side salad.