• Before starting, wash and dry all produce. 
• Peel, then cut onion into 1/4-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop chives.
• Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeño.) 

• Heat a large pot over medium-high. 
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (TIP: Add more jalapeños if you like it spicy!) 
• Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp. 
• Season with salt and pepper. 
• Remove from heat. Transfer veggies to a plate. 

• Reheat the same pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
• Season with salt and pepper.

• To the pot with beef, add crushed tomatoes and 1/2 cup (1 cup) water. Stir to combine, then bring to a boil over high.
• Once boiling, reduce heat to medium.
• Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)

• When chili is done, add veggies. Season with salt and pepper.
• Cook for 2-3 min, stirring often, until warmed through.
• Divide chili between bowls.
• Dollop sour cream over top, then sprinkle with chives and cheese.

If you've opted for double beef, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of beef. Work in batches, if necessary.