Shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocado, slivered or chopped onions or scallions, cilantro leaves
In a large pot or Dutch oven brown the meat stirring frequently to break it up into crumbles, until no pink remains. Turn it into a colander to drain.
Return the pot to medium heat, and add the oil. When the oil is hot, add the onions, carrots, and celery and sauté for 5 minutes until the vegetables start to become tender. Add the tomatoes, beans, browned beef, jalapeno, chili powder, garlic powder, cumin, bay leaves, and salt and pepper. Bring to a simmer and simmer for about 20 minutes, stirring occasionally. Either serve immediately, or cool and refrigerate or freeze until ready to reheat and serve.