1. If using the beef, preheat a large dutch oven to high heat. Brown the meat for 2-3 minutes until slightly caramelized. Add a healthy pinch of sea salt and a sprinkle of black pepper and stir. Reduce the heat to medium. If making this chili vegan, skip straight to step 2.

2. Add the onion and carrot. Stir and cook until soft, 3-4 minutes. If not using meat, add about a tablespoon of olive oil to the pan first to sauté the onion & carrot. Add the pressed garlic, chili powder, cumin, bay leaf and a pinch of sea salt, and stir for about 1 minute to cook the garlic and toast the spice. Reduce heat while cooking garlic if needed so it doesn’t burn.

3. Bring the pot back to medium heat, and add the tomato sauce and diced tomatoes – the acid from the tomatoes will deglaze the bottom of the pan. Stir well scraping the bottom of the pan.

4. Add the beans and peppers plus 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Stir well and cook for at least 5 minutes, then taste to check to see if you need more salt. I usually end up adding another teaspoon of sea salt, but depending on how much you used earlier and the other ingredients you may or may not need it. Don’t be afraid to salt your food! Salt brings out the flavor of all foods, and cooking from scratch won’t even come close to the sodium levels in processed foods. Add 1 cup of purified water to thin out your chili if it is too thick.

5. Let it simmer on low, stirring about every 15 minutes, for at least an hour if you can to let the flavors come together. The longer is sits the better the flavor. If you make it a few hours ahead, you can turn the heat on a covered dutch oven off for a few hours and it will stay hot. Just turn the heat back on a few minutes before you’re ready to serve. Or, keep it in a crockpot on the warm setting on your counter or transport to the tailgate.