Step 1

To a large Dutch oven, optionally add the oil, beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 to 8 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.

Step 2

Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.

Step 3

Add the taco seasoning, cumin, chili powder, pepper, and stir to incorporate.

Step 4

Add the the tomatoes, black beans, kidney beans, green chiles, corn, broth (if you prefer thicker chili start with 2/3 to 3/4 of the container), salt to taste, bay leaves, optional cayenne, and stir to combine.

Step 5

Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.

Step 6

Add the cilantro and stir to combine.

Step 7

Stir, taste, optionally add sugar to taste (sugar balances the acid from the tomatoes), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.

Step 8

Remove bay leaves, ladle into bowls, and optionally garnish with cheese, sour cream, avocado, etc.