There are so many different ways to prepare chili and I like to experiment with several of those variations. Today's recipe is the result of that experimentation. 

This recipe calls for a chuck roast cut into 1/4-1/2" chunks. Big decision: ground beef crumbles or chunks of beef? I like the chunks because I really like biting into the tender, flavorful chunk of meat. Ground beef crumbles are good too, I use them when I make Cowboy Beef and Black Bean Chili. When making chili with chunks of beef, I like to cut the vegetables into larger chunks instead of a finer dice.

Another big decision: hot peppers or sweet peppers? Of course this depends on how much kick you want in your chili. I try to keep mine toned down, because the kids haven't all acquired an appreciation for jalapenos. But, without a few jalapenos or habaneros or at least anaheims, your chili lacks flavor. I use a combination of hot and sweet peppers in this recipe.

Here's my final suggestion: If you have the time, prepare this the day before you'd like to serve it. After you simmer it for a couple of hours let it cool then refrigerate it. The next day simmer the chili for 30-40 minutes before you serve it. I am amazed at how much more flavorful chili is when you have time to let the flavors meld together.

1. In a small bowl mix the chili powder, cumin, oregano, and thyme. Mix in water. Set aside the seasoning mixture.
2. Lightly sprinkle beef chunks with salt. Heat one tablespoon of canola oil over medium-high heat. Brown the beef cubes on all sides.  Cook a small amount of beef at a time. If the pan is overcrowded, the beef won't brown well. Remove beef from pan, set aside.
3. In same pan, heat another tablespoon of canola oil. Add the chopped onions and sweet peppers. Sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook one more minute. Add the seasoning mixture and cook for 2-3 more minutes.
4. In a large, heavy stock pot put onion mixture, beef, tomatoes, water, lime juice and sugar. Stir together, breaking apart the tomatoes while combining the ingredients. Heat the chili on medium high heat until it comes to a simmer. Reduce heat to low. Cover and cook for 2 hours, removing lid about halfway through.
5. Stir in the beans. Add salt (if desired) and adjust seasonings to taste.