1. Heat up oil in the bottom of the pot.
2. Throw in all of your vegetables (except for the crushed tomatoes and beans), meat, spices, and tomato paste into the hot oil.
3. Let cook, stiring occasionally, until the meat is brown.
4. Wash your beans off while waiting for the meat to brown.
5. Once meat is brown, throw your beans into the pot.
6. Throw in your crushed tomatoes into the pot.
7. Add the beef broth.
8. Let cook for about 2 hours on low heat, tasting occasionally to determine if it needs more or less of an ingredient.
9. Serve (with a scoop of sour cream and some chopped green onions on top if the mood strikes you).
Makes 4 large servings and you can always freeze the chili in small single serving containers. Just take one out, reheat on the stove in a pot and good to go –will last 6 months in the freezer or 3 days or so in the fridge.