Now, just let it simmer for as long as you want. This mixture is intentionally a little thin to begin with, more like a soup. I simmer it without the lid and it reduces down and concentrates nicely. I cooked this batch for about an hour and a half because I like the veggies to still be firm and a little chunky. Add some frozen corn in the last 20 minutes or so of cooking. Mine looked like this:

Now, instead of just stopping there with a great bowl of chili, I decided to move even more into the realm of gutbusting junk food with nachos!
 

 Step 6:

I don't like a whole lot of topping on my nachos, especially when chili is one of them. I keep it simple, with just some finely chopped onion and a little more chopped jalapeno.

You, of course, might want to add sour cream, guacamole, black olives, salsa, etc.