Heat a few T olive oil in Dutch Oven or non reactive pot. Add ground beef, peppers, onions, garlic, and a generous pinch of salt and pepper; sauté until meat is cooked through and peppers are soft, 7-9 minutes.
Add remaining ingredients and bring to a boil. Reduce to a simmer. Cover it and let it to cook for 25-30 minutes, stirring often, until thick & creamy.
Serve in bowls with toppings of choice and enjoy!!
* If you like your chili to be a little more “soupy”, I would recommend adding a little beef broth or water as needed. Or, if you have a beer laying around, throw some of that in for a serious flavor boost!