1-Brown the 2 lbs of 93% lean ground beef in a large saucepan or Dutch oven over medium-high heat for about 10 minutes. Once done, drain any excess fat and liquid to keep things lean.

2-Add 1 tablespoon of Worcestershire sauce, 1 cup of chopped onion, and 4 teaspoons of minced garlic; cook over medium heat until the onion becomes tender, which takes about 5 minutes.

3-Stir in 2 cups of chopped bell pepper, 1 medium chopped jalapeño (if using), 2 stalks of chopped celery (if using), the 28 oz can of no salt added crushed tomatoes, 15 oz can of kidney beans (drained and rinsed), 15 oz can of black beans (drained and rinsed), 1 cup of water or beer, 3 to 4 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of kosher salt (if using), 1/2 teaspoon of sugar-free sweetener or sugar (if using), and 1/4 to 1/2 teaspoon of cayenne pepper (if using).

4-Bring the mixture to a boil, then reduce the heat and simmer covered over medium-low heat for 20 minutes. Taste and adjust spices as needed to perfect that high protein chili flavor.

5-For meal prep, divide the chili into six equal portions in sealed containers to make your week easier.

6-Optionally, garnish with nonfat Greek yogurt, cheese or dairy-free alternatives, and green onions or chives for a fresh finish.

7-Store it in the refrigerator for up to one week or freeze for up to one month to enjoy later.