Prepare all your ingredients to help expedite cooking. Makes it so much easier!
In a large stock pot over medium heat add oil. Once heated, add ground beef.
Cook beef breaking up into a crumble texture until no longer pink. About four to five minutes. Remove beef and set aside.
In same pot, add onions, peppers and tomatoes. Cook for two minutes.
Add in cumin, chili powder, garlic powder, salt and pepper.
Stir in well. Add beef back in, olives and 3/4 cup beef stock.
Turn heat to low- medium, cover and simmer half an hour.
Add end of cook time, add in cilantro and lime juice.
Stir well and serve. I serve this over white rice. You may top with sour cream, chopped red onions, avocado and more cilantro. Since I do serve this over rice, I make a smaller amount of chili. If you want a full bowl of chili on it's own, double recipe.
