Pour olive oil into a dutch oven or large pot on medium high heat.
1 tablespoon olive oil

Add ground chuck, onion, jalapeños and garlic into the pot and brown until pink is nearly gone – about 5-7 minutes. Drain any excess oil from the pan.
2 pounds ground chuck,2 tablespoons garlic,1 cup yellow onion,2 jalapeños
Lower temp and add chili powder, cumin, paprika, cumin, salt, pepper, brown sugar, vinegar and tomatoes. Mix well and crush tomatoes and meat to a fine texture. Simmer for 10 minutes.
1 tbsp chili powder,2 tsp ground cumin,1 tbsp smoked paprika,1 teaspoon kosher salt,1/4 teaspoon black pepper,2 teaspoon brown sugar,20 oz crushed tomatoes,14.5 oz diced tomatoes,2 teaspoon vinegar
In a small mason jar, whisk corn starch into 1/4 cup water. Pour corn starch mixture into the pot and stir. Cook for 10 more minutes so the chili will thicken.
2 tablespoons corn starch

Serve with sour cream, shredded cheese, diced red onion, avocado slices and crackers.
1/2 cup cheddar cheese,1/2 cup red onions
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cup
Calories: 399kcal
Carbohydrates: 15g
Protein: 24g
Fat: 28g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 12g
Trans Fat: 1g
Cholesterol: 88mg
Sodium: 600mg
Potassium: 727mg
Fiber: 3g
Sugar: 7g
Vitamin A: 1056IU
Vitamin C: 18mg
Calcium: 133mg
Iron: 4mg