Step 1

1 In a large pot over medium-high heat, heat the oil until shimmering

Step 2

2 Add the onions, green bell pepper and garlic and cook, stirring, until the onions are just translucent, about 3 minutes

Step 3

3 Add the meat and cook, stirring and breaking up any clumps, until still slightly pink, 3 to 5 minutes

Step 4

4 Stir in the tomato paste and cook until the meat is cooked through and the paste darkens a bit, about 5 minutes

Step 5

5 Stir in the diced tomatoes, tomato sauce, water, if using, chili powder, oregano, ancho chile powder, salt, sugar and black pepper until well combined, and bring to a boil

Step 6

6 Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally

Step 7

7 Stir in the beans, cover and simmer for another 20 minutes, or until heated through and at the desired consistency

Step 8

8 Taste and add more salt and pepper, as needed

Step 9

9 Also, you can add more water, 1/4 cup at a time, if you think the chili is too thick

Step 10

10 Spoon into bowls and sprinkle with your choices of cheddar cheese, avocado, chopped red onion, pickled jalapeños and/or sour cream and serve