“This is the way chili SHOULD taste. It’s classic and simple, and I love eating on it all week long.”

Cheese
Onions
Sour cream
Cilantro
Fritos
Instructions:
In a large skillet, working in batches if needed, cook the ground beef and ground chuck, breaking them apart with a wooden spoon as they cook, for 5-7 minutes. Set aside.
In a large stockpot over medium-high heat, heat the olive oil.
Add the chopped yellow onion, chopped white onion, and diced jalapeno, and sauté for 3-5 minutes.
Add the browned ground meat, diced tomatoes, diced tomatoes with green chiles, hot pepper sauce, chili powder, ground cumin, garlic powder, kosher salt, and black pepper to the stockpot.
Bring the mixture to a boil, then reduce the heat to low, and simmer for 3 hours.
If using, add the undrained pinto beans and simmer on low for 1 hour more.
Season to taste with additional salt and pepper, if needed.
Serve the chili hot with your desired toppings, such as cheese, onions, sour cream, cilantro, and Frito