Start your chili seeds indoors 8-12 weeks before the last frost date, planting them in small pots with well-draining soil and keeping the soil consistently moist.

Provide plenty of sunlight or use a grow light to ensure your seedlings receive adequate light for strong initial growth.

Once seedlings have developed a few true leaves and all danger of frost has passed, transplant them into larger pots or directly into your garden, ensuring proper spacing.

Water regularly, especially during dry periods, and fertilize every 2-4 weeks with a balanced liquid fertilizer to support healthy plant development and fruit production.

Harvest your chilies when they reach their mature color and size by carefully cutting them from the plant, avoiding damage to the branches.

In a large pot or Dutch oven, brown the ground beef over medium-high heat, then drain any excess fat.

Add the chopped onion and minced garlic to the pot, cooking until softened.

Stir in the canned tomatoes, kidney beans, chili powder, cumin, salt, black pepper, and your freshly harvested and diced chilies.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 1-2 hours, stirring occasionally, to allow the flavors to meld.

Taste and adjust seasonings as needed before serving hot with your favorite toppings.