Adapted from several sources but mostly America's Test Kitchen's <em>Cook it in Cast Iron</em>. <br /> <br />Note: Though this is a simple chili, it still cooks in total (sautéeing, simmering, etc.) for about 1 hour. A lot of the time is hands-off, and you can work as you go—as the onions and peppers (if using) sauté, you can measure out the spices and mince the garlic. Once everything is in the pot simmering away, you can prepare the garnishes: grate cheese, dice onion or scallions, pluck cilantro leaves, etc. <br /> <br />As always, the chili tastes better the next day, so don't be afraid to make it in advance. <br /> <br />Finally, I've had success simply using diced onions and no peppers, so I've made the peppers optional below—I always feel guilty buying them when they aren't in season. Also, I taste-tested 3 brands of crushed tomatoes, and I found the one pictured in the photo above (Cirio Italian Crushed Tomatoes) to be the tastiest.

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