This easy Chili makes a huge batch, with enough to give or freeze the extras. I love serving it buffet style with all of the toppings.
In large thick bottomed pot saute onions olive oil until translucent. Add in garlic and continue to saute until soft. Set aside in a small dish. If you are using a fresh Poblano Pepper instead of canned chilies, saute at this point as well.
In the same pot that was used to saute onions and garlic, cook ground beef until fully cooked, crumbled, and fat drained.
Pour Onions, Garlic and Chili Peppers back into ground beef pot, and stir.
Add in all dry spices, and mix. Cook for 5 minutes.
Tomato products and bring to a boil. Then reduce heat, add beans, and cook for 1 or more hours. I typically cook it on a low simmer for 2 hours to really develop the flavor. Add salt and pepper to taste.
Serve with corn bread, corn chips, biscuits, or rolls. Place on buffet with cheese, sour cream, cream cheese, cheddar cheese, peppers, chilie's, and chopped red onion.