- Heat oil in a saucepan and sauté onion, jalapeño pepper, and garlic for about 5 minutes. Add sweet peppers and celery and sauté about 2 minutes.
- Incorporate meat and fry until browned. Add spices and continue cooking for 2 minutes.
- Add tomatoes, corn, and kidney beans and bring to a boil. Simmer on low about 30 minutes or until mixture thickens. Stir several times.
- Serve in a deep dish garnished with a dollop of sour cream and fresh cilantro, topped with a lime wedge and served with crispy tortillas.
Use leftover chili to prepare Chili quesadillas or Cheesy chili macaroni.