Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
Coarsely chop the onion.
Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
Add ground beef or stewing beef to the onions and garlic.
When the beef is browned, go ahead and drain grease if there is any.
Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
Start adding your spices as the mixture comes to a low boil.
Lower your burner to simmer and add your beans.
Let simmer for 1 to 2 hours until desired thickness.
Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.