Peel and chop your carrot. Add to a deep pot or crock pot on medium heat.
Next, clean and chop your peppers. You want to add the veggies that cook longest first, so guess what comes next?
Coarsely chop a whole onion and add to the pan. Allow the vegetables to sweat and soften. When you can easily break a pepper chunk up with a wooden spoon you are ready for the next step.
Brown your meat in the pan. This should take about ~5 minutes, Flip the meat as needed to evenly cook it through.
Skim as much fat as possible from the pot.
Add the tomato paste and mix thoroughly. Allow the pot to simmer for another 3-5 minutes.
Pour in the chicken stock and canned tomatoes. Reduce the heat to medium low and allow the pot to cook and reduce for 2-4 hours depending on how thick you want the chili. Add more chicken stock if you’ve taken it too far down and want to loosen it up a bit.
When the chili has the consistency you like, taste it. Add your dry ingredients except the salt. Mix thoroughly and allow it too marry over a 1-2 minutes. Add salt to taste.
Serve with corn bread or tortillas or make a chili dog. Goes great with cheese, sour cream, and pickled jalapenos.