Brown the Meat:

• In a large skillet over medium-high heat, cook the ground beef and ground chuck, breaking it up with a wooden spoon, until browned, 5 to 7 minutes. Work in batches if necessary. Set aside.

Sauté Aromatics:

• In a large stockpot, heat the olive oil over medium-high heat. Add the chopped yellow and white onions, and diced jalapeño (if using). Sauté for 3 to 5 minutes until softened.

Combine Ingredients:

• Add the browned meat to the stockpot with the sautéed aromatics. Stir in the diced tomatoes, diced tomatoes with green chiles, hot pepper sauce, chili powder, ground cumin, garlic powder, kosher salt, and freshly ground black pepper.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 3 hours, stirring occasionally.

Add Beans (Optional):

• If using pinto beans, add them to the chili during the last hour of simmering.

Serve:

• Ladle the chili into bowls and garnish with your choice of toppings such as shredded cheese, chopped onions, sour cream, cilantro, and Fritos. Serve with Jalapeño Cornbread if desired.