Southwestern Chili

I have been searching for the perfect chili for a LONG time. I have tried countless recipes, only to have too many tomatoes, too bland seasoning, too hot seasoning...This time I decided to forget all other recipes and simply go with what I thought both my husband and I would enjoy. This turned out really good, and was really especially yummy with sour cream, cheddar and green onions on top.I have also put variations at the bottom of the recipe to make other styles of chili.

1 lb. ground beef
1 onion, diced fine
1 large green bell pepper, diced fine
1/2 c. celery, diced fine
1/2 c. red bell pepper, diced fine
1 Tb. minced garlic
1 Tb. butter
16 oz. frozen sweet corn
1 teaspoon each: cumin, chili powder, salt and pepper. You can add more of any of these to taste.
16 oz. black beans, cooked and drained.

Garnishments: sour cream, cheddar cheese, green onions, tomatoes, hot sauce etc.

-In large skillet, saute beef until done. Drain fat. Set aside.
-Combine the next 6 ingredients in a large skillet and saute until tender, about 5 minutes.
-In dutch oven, cook corn until done. Drain water.
-Add beef, sauteed vegetables, spices and cooked black beans. Add 1 cup water and simmer for 5 minutes.
-Add more seasonings and garnishments to taste.

Variation #1: Substitute 16 oz. kidney beans for 16 oz. black beans; and 1 lb. tomatoes for 1 lb.corn
Variation #2: Substitute 16 oz. pinto beans for 16 oz. black beans; and 1-2 jalapenos and 2 c. diced tomatoes in place of corn; add cilantro for garnish.
Variation #3: Substitute 16 oz. white beans for 16 oz. black beans; 1 lb. chicken for 1 lb. ground beef; and 1 lb. tomatoes for 1 lb. corn.