Step 1

Cook meat in Dutch oven over medium heat until brown and broken up. Transfer the meat to a bowl.

Step 2

Add avocado oil to Dutch oven. Add onion, celery, bell pepper, jalapeño, and garlic. Cook until tender, or about 5 minutes. Stir occasionally.

Step 3

Add chili powder, oregano, cumin, tomato paste, garlic powder, bay leaves, salt, and pepper. Stir until completely combined.

Step 4

Add beef broth, pickled jalapeño juice, or combination of both (see notes), as well as diced tomatoes with their juice. Stir.

Step 5

Add meat back to the Dutch oven. Bring everything to a low boil. Reduce the heat to low to medium-low. Simmer the chili for 20-25 minutes for 45 minute chili. Can be simmered on low for up to 2 hours. Stir occasionally.

Step 6

Remove the Dutch oven from heat and let chili rest for 5-10 minutes before serving. Garnish with avocado, sliced green onions, chopped yellow onions, and jalapeño.