Add onion (reserve 1/2 cup of chopped onion as a topping), carrot, celery and garlic to a 5 quart pot over medium heat and brown for 5 minutes. | Add chopped bell pepper, sliced chili peppers (use jalapeño, Thai chili or any variety you prefer - refer to the Scoville Scale) and ground beef.

Stir to combine so the meat can brown. | Once the meat is browned add the chopped and strained tomatoes, the chili powder and any other seasonings, herbs or vegetables you prefer. (I love garlic & onion powder for a deeper flavor. I've added cauliflower chunks, broccoli, fresh tomatoes and any other vegetables I've had on hand to thicken up the chili. Feel free to add your favorite veggies or swap the beef for pork or lamb if you prefer.) | Cover and bring to a boil.

Reduce heat and simmer for at least 1 hour. | Serve chili topped with avocado, reserved onion and your choice of fresh herbs, such as cilantro. | Enjoy! Plan ahead and use a slow cooker, the stove top, or maybe you're the last minute type and a pressure cooker will be your best friend.