Finely dice one large onion and chop two medium-sized tomatoes. Mince four cloves of fresh garlic and slice a medium green chili pepper. Drain and rinse the beans.

In a large skillet or Dutch oven, heat two tablespoons of vegetable oil over medium-high heat. Add diced onion, minced garlic, and sliced green chili. Sauté for about 2 minutes until onions are translucent.

Add one pound of ground beef, breaking it into crumbles. Cook for 4-5 minutes until the beef is browned and fully cooked. Drain excess fat.

Stir in 4 tablespoons of chili seasoning and 1 tablespoon of dried oregano. Continue to sauté for about 1 minute.

Add 1 can of chopped tomatoes, 2 tablespoons of tomato paste, and 15 oz of tomato sauce. Stir well, cover, and let simmer for about 20 minutes.

Uncover and fold in the drained red kidney beans and black beans. Simmer uncovered for an additional 30 minutes, stirring occasionally.

Check the consistency and adjust if necessary with broth or water. Adjust seasoning to taste.

Remove from heat and let rest for 5-10 minutes before serving. Prepare your favorite toppings.