Dice the onion, green pepper, and tomatoes. Mince Anaheim peppers and garlic.
In a large Dutch oven or stockpot, melt the butter on high heat. Add all the vegetables and season with 1 teaspoon salt (salt helps to speed up the cooking process). Cook for 15 minutes or until most of the butter is cooked away, stirring often.
Stir in the beef broth; reduce the heat to medium and simmer for another 15 minutes.
Meanwhile, brown the beef in a cast iron or non-stick skillet. Add the spices and mix to combine.
Add beef mixture to the pot with vegetables. Pour in tomato juice and stir to mix.
Add the beans and corn. Slowly add all vegetable spices, stirring well.
Cover and cook chili on medium heat for 30 minutes. If the chili begins to get too thick, add ½ cup of water and stir. Serve with cornbread and your favorite toppings!
To Prepare Ahead of Time - Chop up your vegetables and store refrigerated in an airtight container for up to 24 hours. Mix the spices for the vegetable sauce and the beef mixture and keep separate (flavors will be more even when spices are mixed together before adding to chili). Store the mixture in a dry place in a spice jar or a container with a lid. You can make extra batches and keep for up to 6 months so you always have it handy for a quick weeknight chili dinner. Brown the beef a day ahead and store in the refrigerator until ready to use.
For Richer Chili - Cook 30 minutes longer and allow resting for an additional 30 minutes with no heat. The flavors will intensify. Adjust the heat by reducing or adding more red pepper flakes. Also, chili always tastes better the next day.
Anaheim Pepper Substitute - Anaheim peppers are usually mild but can really vary in heat based on where they were grown. Taste-test the peppers before adding to your chili. If you can't find the Anaheim peppers, Poblano peppers are a good substitute or just add another green bell pepper instead.
Variations - You can omit the corn if you prefer. Use two cans of red kidney beans or a can of chili beans instead of black beans. Add a cup of shredded cheddar to the hot chili when it's finished cooking. Try crumbling cornbread on the bottom of your bowl and topping with chili. It also works with cooked rice. Add crushed corn chips to your bowl for a crunch. Top your chili bowl with a dollop of sour cream. Sprinkle with chopped cilantro.