Dice the onion into 1/2-inch pieces, dice the bell pepper into 1/2-inch pieces, dice the celery into 1/4-inch pieces, mince the garlic cloves, seed and mince the jalapeño, and drain and rinse both the black beans and kidney beans. Having everything prepped and ready before you start cooking ensures a smooth workflow and prevents ingredients from scorching while you're cutting other items.

Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon as it cooks, for about 8-10 minutes until it's no longer pink and has started to brown slightly. I prefer using a 93/7 lean blend because it gives you enough fat for flavor without creating an excessive greasy layer to drain. Once browned, carefully pour off the excess fat through a fine strainer, leaving about 1 tablespoon in the pot for flavor base.

Add the Worcestershire sauce to the pot and stir for about 30 seconds to deglaze and lift any browned bits from the bottom—this adds serious depth to your chili. Add the diced onion, celery, minced garlic, and minced jalapeño, then sauté over medium heat for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. The aromatics release their flavors more effectively when the beef is already warm, creating a deeper foundational taste for your chili.

Sprinkle the chili powder, ground cumin, cayenne pepper, and kosher salt directly over the sautéed vegetables and beef, then stir constantly for about 1 minute. This blooming technique releases the essential oils in the spices, making them much more flavorful than if you simply mixed them into the liquid. You'll notice the pot will smell noticeably more fragrant—that's how you know the spices are activated and ready to build your chili base.

Add the crushed tomatoes, drained and rinsed black beans, drained and rinsed kidney beans, diced bell pepper, and water to the pot. Stir well to combine everything, then increase the heat to medium-high and bring the chili to a boil, which should take about 3-4 minutes. Once boiling, immediately reduce the heat to low, partially cover the pot with a lid (leave it slightly ajar to allow steam to escape), and simmer gently for 20-25 minutes, stirring occasionally.

After simmering, taste the chili and adjust the seasoning as needed—you may want a bit more salt, spice heat, or depth. If the chili seems too thin, let it simmer uncovered for another 5-10 minutes to reduce the liquid and concentrate the flavors. If it's too thick, add water 1/4 cup at a time until you reach your preferred consistency.

Ladle the chili into bowls and serve hot. Offer traditional toppings like plain Greek yogurt or sour cream for creaminess and to cool the heat, shredded cheese, diced red onion, and fresh cilantro if desired. The yogurt also adds a protein boost, which fits perfectly with the high-protein theme of this dish.