Step 1: Brown the Beef

In a large pot or Dutch oven, brown the ground beef over medium heat. Break the beef up into small pieces as it cooks to get that classic chili texture. Once the beef is fully browned and cooked through, drain off any excess fat.

Step 2: Add Vegetables

Next, add the chopped onion, diced green bell pepper, and celery to the pot with the beef. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and become fragrant. This step allows the vegetables to release their flavors and meld with the beef.

Step 3: Add Tomatoes and Beans

After the vegetables have softened, pour in the diced tomatoes, tomato sauce, kidney beans, and pinto beans. Stir everything together so the flavors start to combine. Then, add 1 cup of water to the pot to help thin the chili to the perfect consistency.

Step 4: Season the Chili

Now it’s time to season the chili. Add the diced green chilies, chili powder, cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper (if using) to the pot. Stir well to ensure the seasonings are evenly distributed throughout the chili.

Step 5: Simmer and Let Flavors Develop

Reduce the heat to low, cover the pot, and let the chili simmer for 1 to 1.5 hours, stirring occasionally. This simmering time allows the flavors to develop and blend together, giving you that rich, savory chili taste. As the chili cooks, it will thicken slightly and become more flavorful.

Step 6: Taste and Adjust Seasoning

After the chili has simmered, taste it and adjust the seasoning as needed. You can add more salt, pepper, or chili powder to suit your taste. If you prefer a spicier chili, feel free to add more cayenne pepper or even a dash of hot sauce.

Step 7: Serve and Enjoy

Once your chili is done, it’s ready to serve! Ladle the chili into bowls and top with your favorite garnishes such as shredded cheese, sour cream, green onions, or crackers. This chili is great on its own, but you can also serve it with a side of cornbread or over a baked potato for a filling meal.