2 tablespoons Extra Virgin Olive Oil
1 1/2 pounds Browned Ground Beef or
2 cans (14½ ounce) Whole Peeled Tomatoes
1 can (8 ounce) Tomato Sauce
2 tablespoons Chile Powder
1 1/2 teaspoons Ground Cumin
1 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
Ground Cayenne Pepper to taste
Heat the olive oil in a large saucepan. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent. Stir in remaining ingredients and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Serve hot.
Top your chili with your favorite shredded cheese.