Averie Cooks

0 To a large Dutch oven, add the beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
1 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
2 Add the the black beans, kidney beans, fire-roasted tomatoes, tomato sauce, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, smoked paprika, salt, pepper, optional cayenne, bay leaves, and stir to combine. (Note - there’s already salt in the many of the canned goods but I chose no-salt added products when possible. Depending on the saltiness of your products, the amount of salt you add will vary).
3 Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
4 Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.
5 Remove bay leaves, ladle into bowls, and optionally garnish with your favorites.