sour creamshredded cheddar cheese, sliced green onion, corn chips, etc.
Place a large pot over medium-high heat. Add ground chuck cooking for 10–12 minutes, breaking the meat up as small as possible while browning. Drain excess oil then return pot to heat.
Add onion, Anaheim peppers, garlic and beef bouillon. Cook 4–5 minutes or until the onions and peppers have softened.
Add chili powder, oregano and cumin then stir to combine. Cook for 1 minute, stirring constantly, to toast the spices.
Add tomato juice and Worcestershire sauce then bring to a boil. Reduce heat to low then simmer for about 2–2½ hours, stirring frequently to prevent scorching.
When chili has thickened to desired consistency, season to taste with salt, pepper and hot sauce. You may even want to season with both black pepper and cayenne pepper if you like your food extra spicy! Ladle into bowls then serve with all of your favorite trimmings on the side.
If you’re all about the beans, just add your favorite variety to the pot during the prep then give it a good stir!