My classic stovetop chili recipe is repeated weekly in our home. It's a hearty chili made with simple ingredients- pantry spices, lots of veggies, and ground beef - a recipe the whole family loves.
In a Dutch oven or soup pot, over medium-high heat, heat the oil. Add the ground beef until it just begins to brown (there will still be pink), about 5 minutes.
Add the onion, carrots, bell pepper, and poblano pepper. Saute the veggies and meat until the veggies begin to soften, about 7 minutes.
Add the garlic cloves and all the seasonings (chili powder, cumin, oregano, bay leaves, salt, and pepper), and stir the spices into the veggies for a minute, until fragrant.
Add the diced tomatoes and the juices from the can, the beans (if using), and the broth (use 2 cups for a chunkier chili and 3 cups for a soupy chili). Bring the chili to a boil, and then reduce to a simmer. Cover the pot.
Simmer the chili, covered, until the veggies are soft and the flavors have intensified, about 30 minutes. Taste the chili and add more salt to taste.
Serve warm. I like to top my chili with sour cream, shredded cheddar, and lots of cilantro.
Notes
Beans - The beans may be skipped if you prefer not to include beans in your chili. If you do this, you'll only need 2 cups of broth. The nutritional value is based on using 80/20 ground beef. If you use a leaner ground beef, the fat amount will be lower.