Heat canola oil in a large Dutch oven over medium heat. Once the oil is hot, add in the onion, jalapeño, and garlic and sauté for 5-7 minutes or until the vegetables are softened and beginning to brown.
1 tablespoon canola oil, 1 medium yellow onion, 1-2 jalapeños, 3 cloves garlic
Add the ground beef into the pot and cook, breaking it up into bite-sized chunks with a wooden spoon. As it cooks, the ground beef will render out some fat and water. Keep cooking the ground beef until it is fully browned and most of the liquid has evaporated, about 10 minutes. Sprinkle in the chili powder, cumin, cayenne pepper, salt, and black pepper. Mix the spices thoroughly with the ground beef until the beef is well coated and cook for an additional 2 minutes.
2 pounds ground beef, 2 tablespoons chili powder, ½ tablespoon cumin, ¼ teaspoon cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon black pepper
Reduce the heat to low and pour in the stewed tomatoes, black beans, kidney beans, and chopped bell peppers. Mix well to evenly disburse all of the ingredients and bring the chili to a gentle simmer. Cover the Dutch oven with the lid and simmer for about 25 minutes.
1 28-ounce can stewed tomatoes, 1 15.5-ounce can low-sodium black beans, 1 15.5-ounce can low-sodium kidney beans, 1 red bell pepper, 1 green bell pepper
Once the bell peppers and tomatoes have softened, removed the lid and begin to break up the stewed tomatoes and some of the beans with your wooden spoon. The beans will release their starches, thickening the chili. Simmer the chili, uncovered, for an additional 5-10 minutes or until it reaches your desired consistency. Serve with tortilla chips and toppings of choice.