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Over med-high heat, brown the ground chuck in a large, heavy bottomed pan such as a Dutch oven or a deep skillet. Drain in a colander. Return the meat to the pan, add all remaining ingredients and bring to a boil over med-high heat, stirring frequently. Reduce the heat to low and simmer 60 minutes or until the chili is thick, stirring regularly (you can also cook in a crockpot. Use skillet to brown meat, then add everything to crockpot and cook on low 6 hours). Serve alongside bowls of sour cream, chopped scallions, shredded cheddar cheese, and any optional chopped chilies.
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