Place the carrots, onions, and celery into a food processor.
Pulse until the vegetables are finely chopped or paste-like.
Heat a stockpot over medium heat, and add the oil and chopped veggies. Then, add the ground beef and seasonings. Cook until the beef is no longer pink.
Pour in the beef broth, tomatoes and green chiles, and tomato sauce, and bring to a simmer for for 30 to 35 minutes until the chili reaches the desired thickness.
Garnish with your favorite toppings, and serve with cornbread, crackers, or buttered bread.
For more recipes, check out More Than Meat and Potatoes!