First, assemble all your ingredients. Chop the onions, celery, carrots, and bell peppers. Mince that garlic and pop open the cans. It’ll make your cooking process smoother.

In a large pot, use a splash of cooking oil spray. Over medium heat, add the chopped onion, celery, carrot, and bell peppers. Sauté for about 5-7 minutes until they start to soften. Their sweetness will add a lovely base for your chili.

Once your veggies are tender, toss in the minced garlic. Sauté for an additional minute until fragrant but be careful not to brown it. Next, add the cumin, smoked paprika, oregano, and cayenne pepper. Stir everything together for about a minute, allowing the spices to bloom.

Now, push the vegetable mixture to the side and add the ground beef. Break it up with a spoon as it cooks. You want it to brown nicely, which should take around 5-6 minutes. Be sure to season it with salt and pepper.

Once the beef is browned, add the tomato paste, diced tomatoes, chicken broth, and brown sugar. Then fold in the pinto beans, jalapeños, dehydrated onion flakes, and smoked salt. Stir it all together—this is where the magic starts to happen.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 30-40 minutes. Check occasionally and give it a stir. The longer it simmers, the better it will taste!

After the simmering time, taste your chili. Adjust with more salt, pepper, or apple cider vinegar if needed. Serve it hot, garnished with fresh spring onions.