In a large skillet or Dutch oven, cook the beef (or sausage) over medium heat until no longer pink. Add onion and garlic and cook until veggies are soft and fragrant, about 3-5 minutes.
If there is not enough grease from the meat and mixture is too dry, add 1-2 tablespoons of olive oil to the pan while veggies are cooking.
Add the diced tomatoes and chili and bring to a boil. Reduce to simmer and cook uncovered for 20 minutes, stirring occasionally. Ladle into serving bowls and serve immediately! Top with cheese, if desired.
Notes
Simmering this chili for more than 20 minutes is definitely doable and may result in an even more flavorful meal.
Add chopped red bell peppers to the onion-garlic mixture for extra crunch and flavor.
Add a can of drained and rinsed kidney beans or black beans for added flavor.
Throw in some garlic powder and/or chili powder for extra yum!
Open a can of diced roasted green chilies for amazing flavor!
A 15-ounce can of tomato sauce or 8-10 ounces of tomato juice will add a TON of flavor!