This is the best chili I have ever made. At a glance, most of the ingredients look fairly traditional, but I give it a unique little spin that kicks it up a notch. It's similar to a chili I made and posted about before, but it's greatly improved.

This recipe will feed two hungry men with a little left over. Adjust accordingly.

Ingredients:
1 lb beef (or other meat), diced small
1 large onion or 2-3 small onions, diced
1 poblano pepper, seeds removed and diced
About 2 cups of diced tomatoes (I use two 10 oz cans of Rotel Tomatoes with Green Chilies; a little over 2 cups)
2 tbsp garam masala
1 tbsp chili powder
1/2 cup beef broth
1 can of Great Northern beans, drained and rinsed
Some cooking oil

Directions:
In cooking pot, heat up your cooking oil on medium heat.
Toss in the diced onion, pepper, and meat. Brown the meat fully.
Stir in the spices until well-blended with the meat and veggies.
Dump in the tomatoes and broth.
Bring to a simmer. Cover, lower heat, simmer for two hours.
(Check it now and then. If it gets too dry, add more broth as needed.)
Add your beans, cook uncovered for five minutes.
Serve in bowls, add a dollop of sour cream.