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Heat oil in a saucepan and sauté onion, jalapeño pepper, and garlic for about 5 minutes. Add sweet peppers and celery and sauté about 2 minutes.
Incorporate meat and fry until browned. Add spices and continue cooking for 2 minutes.
Add tomatoes, corn, and kidney beans and bring to a boil. Simmer on low about 30 minutes or until mixture thickens. Stir several times.
Serve in a deep dish garnished with a dollop of sour cream and fresh cilantro, topped with a lime wedge and served with crispy tortillas.
Use leftover chili to prepare Chili quesadillas or Cheesy chili macaroni.
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