Preparation Steps

• In a large dutch oven or heavy stock pot, brown the ground beef over medium-high to high heat for 5 minutes. Don't be afraid to let the beef sit on the bottom of the pot and get really brown. The brown, charred meat is great for this recipe.
• Reduce the heat to medium-high, and add the onions (and jalapenos if using). Cook, stirring occasionally, until the onions are tender, about 6 minutes.
• Add the garlic, and stir to combine.
• Add the cumin, chili powder, smoked paprika, and salt. Stir to combine, and let the spices cook for about 30 seconds.
• Add the crushed tomatoes, tomato sauce, all of the beans, and the beef or chicken stock. Stir to combine, scraping up any meat bits from the bottom of the pan.
• Adjust the spices to taste.
• Bring the mixture to a boil, and then reduce the heat to medium so that the mixture simmers. Simmer until the mixture thickens slightly, about 20 minutes.
• Adjust salt and pepper to taste.
• Serve hot with toppings of your choice.