1 medium onion, chopped (about 2 cups)
2 cloves garlic, finely chopped, or 1 tsp. garlic powder
3 mixed bell peppers (red, green, and yellow), chopped
1 can (28 ounces) or 3 cups fresh Roma plum tomatoes, chopped
1 can (10.5 ounces) tomato soup
1 to 2 cans (15 ounces each) dark red kidney or black beans
1 cup chopped baby carrots
1 cup fresh or frozen corn kernels
3 or 4 cups water (add/subtract to desired consistency; chili will thicken as it cooks)
1 tsp. chili flakes
3 Tbs. chili powder
2 tsp. cumin
1 cinnamon stick, or 1 1/2 tsp. ground cinnamon
1 Tbs. granulated white sugar (optional, but recommended)
Salt (about 2 tsp.) and white pepper (about 1 tsp.) to taste
For garnish: diced raw onion, grated cheddar cheese, and fresh sour cream
1. In a skillet over medium heat, lightly brown ground meat. Drain and transfer to a Dutch oven (large heavy pot). Add olive oil to the skillet, and cook the onion, garlic, and bell peppers; add to browned meat in Dutch oven. Add tomatoes (including juice), tomato soup, beans, carrots, and corn. Stir well. Slowly add water while continuing to stir, to desired consistency.
2. Add all spices and seasonings. Bring to a slow easy boil over medium heat, stirring almost constantly. Lower heat, cover pot loosely, and simmer for at least 90 minutes, stirring frequently at first. Taste after 30 minutes, adding more of whatever you think it needs. Add a little water if the chili starts to thicken up more than you'd like. This chili benefits from a long, slow cook over very low heat—up to 3 hours is great.
3. Top each serving with grated cheddar cheese, diced raw onion, and/or a dollop of sour or fresh cream.