- Add onion, garlic, bell peppers, celery, jalapeños, spices and salt to the dutch oven over medium heat and cook for 6 mins.
- Once the veggies and spices are sauteed add ground meat of choice. Stir and brown, while breaking it up with the back of a wooden spoon until crumbly and cooked through.
- Once browned, add the crushed tomatoes, diced tomatoes, tomato sauce, and beans. Bring to a boil, reduce heat to low, and cook for 1 1/2 hours, stirring on occasion.
- Serve warm and garnish with your favorite toppings.
*chili keeps well in the fridge for 3 days, and up to 3 months in the freezer. Enjoy!