Use good quality beef for the best flavor.

Don't rush the simmering process; patience creates deeper, more complex flavors.

Toast spices with onions and garlic for about a minute to awaken their aroma.

A squeeze of lime juice right before serving can brighten the flavors beautifully.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Chili freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Add broth or water if too thick.

Can be made in a slow cooker: brown beef, onion, and garlic, then transfer to slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

To make it less spicy, omit cayenne pepper and jalapeño, and use a milder chili powder.

Consider ground chicken or turkey for a lighter version, or omit meat and add extra beans (like black beans) and vegetables (bell peppers, zucchini) for a vegetarian option.

Adjust spice level to taste by adding more cayenne or a second jalapeño, or reducing it for a milder chili.

For richer flavor, add a splash of your favorite beer or a square of dark chocolate during simmering.

Feel free to add other vegetables like diced bell peppers, corn, or fire-roasted tomatoes.

Serve with shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced red onion, sliced jalapeños, warm cornbread, tortilla chips, a simple green salad, or over a baked potato.