In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
Add the meat to the pot and cook until browned, stirring often to break up the meat.
Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
Serve garnished with your favorite chili toppings, if desired.
Store in refrigerator for 1 week or store in the freezer for up to 3 months!
*Omit beans to make this Whole30 compliant and paleo-friendly!
How to Make Chili in the Instant Pot
Using the sauté function, sauté the veggies until soft.
Add meat and cook until brown.
Add in the spices, tomatoes, and water (reduce water to 1 cup)
Lock the lid and cook under manual -> high pressure for 15 minutes.
Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
If you added too much water, use the sauté function for a few minutes to reduce the water down!