Shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocado, slivered or chopped onions or scallions, cilantro leaves
Instructions
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, jalapeño, chili powder, garlic powder, cumin, bay leaves, and salt and pepper. Bring to a simmer and simmer for about 20 minutes, stirring occasionally.
Serve in bowls with all of the garnishes.
Notes
You could 100% make this chili in a slow cooker. If possible, saute the vegetables on the stovetop first, so they get browned and tender, then combine them with the rest of the ingredients in the crockpot. Cook on low for 8 hours. The slow cooker advantage, of course, is that you can set it and forget it. Make it early in the day, leave it safely bubbling away in the slow cooker, and come home to a comfort food dinner.
You can make this up to 3 days ahead (do try and make it at least 1 day ahead to allow the flavors to meld), and keep it in the fridge. It can also be frozen for up to 3 months in airtight containers.