Shredded cheddaror crumbled queso fresco, goat cheese, or feta
Avocado or guacamole
Chopped onion or scallions
In a large Dutch oven or stockpot, heat the oil over medium heat. Add the onion, pepper, carrots, celery, and garlic until tender and lightly browned, about 8 minutes.
Add the cumin and chili powder and stir. Add the beans and the tomatoes, season with salt and pepper, and bring to a simmer over medium high heat. Lower the meat to medium-low and simmer for 15 minutes. Add the beef to the pot with its cooking liquid and simmer for 30 minutes until everything smells just great. Serve the chili in bowls over the hot rice, and let everyone top their own portions.