1 lb 85% ground beef
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 28 oz can whole peeled tomatoes
1 15 oz can fire roasted diced tomatoes
1 15 oz can garbanzo beans
1 15 oz can kidney beans
1 15 oz can black beans
1 4 oz can chopped green chilis
1 tbsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/2 c cider vinegar
1/2 c water
Cheese, sour cream
Heat the olive oil over medium heat in a large pot. Sauté the onion and garlic for about 4 minutes. Add beef and cook until browned, about 5 minutes. Add cumin and chili powder and stir. Add the tomatoes in their juices (both cans), the chilis in their juices, and all of the beans (drained and rinsed) to the pot. Bring to a boil, turn down, and let simmer until you want to eat it (at least 30 minutes), stirring occasionally.
While it’s simmering, seed and slice your jalapeño into rings. Bring the peppers, a pinch of salt, water and cider vinegar to a boil, turn down and let simmer for one minute. Pour into a heat proof bowl and let cool, then refrigerate until use.
Garnish the chili with the pickled jalapeños, shredded cheese, sour cream, etc.