Once browned, add garlic, onions, jalapeño, and celery. Cook until softened, about 2 minutes.
Add in cumin, chili powder, and cayenne. Cook for a couple more minutes.
Pour in beef broth, add brown sugar, tomatoes, and tomato paste.
Bring to a boil and then simmer about and hour with the lid on.
Remove lid, add kidney beans and great northern beans and simmer uncovered for 15 more minutes.
Serve with toppings of your choice. Some of our favorites are cheddar cheese, sour cream red onions, cilantro, and tortilla chips or strips.
This chili is mildly spicy if you'd like more spice, leave the seeds and membranes in the jalapeño pepper or add a bit more cayenne pepper.I use frozen tomatoes from my garden when I make this, but in the recipe, I list a 28 ounce can of whole tomatoes. If you'd like to sub in the fresh/frozen tomatoes, use about 1 1/2 cups - you want the volume to be roughly equal to a 28 ounce can.When I use fresh/frozen tomatoes, I don't process the tomatoes at all. The skins just fall off and the tomatoes fall apart, you really don't even notice they are there but they add great flavor. If you're using the canned tomatoes, the same thing will happen. They should break apart and not be super chunky. If you're worried about it, you can always use a 28 ounce can of diced tomatoes.You can use any combination of meat you would like, I do always like including the smoked sausage or kielbasa because of the flavor it lends to the chili but anything will turn out great.