In a Dutch oven or large stock pot, add the ground sirloin. Break it into smaller pieces with a wooden spoon and brown the sirloin over medium heat for 10 to 12 minutes until all the pink is gone. With a slotted spoon, remove the meat, and drain most of the grease from the bottom of the pot. Leave about 1 tablespoon to saute the vegetables.

In the Dutch oven, add the onion and garlic and sauté for 5 7 or 8 minutes until soft. Add the diced carrots, bell peppers, and sauté for 3 more minutes.

Add the black beans, kidney beans and baked beans to the pot. Then add diced and crushed tomatoes with juice.

Add spices to the pot: Chili powder, oregano, parsley, cumin, and cayenne pepper. Simmer all on low for 1 hour until veggies are tender.

Serve with your favorite chili toppings and fresh chopped cilantro. Store leftovers for up to 4 days in the fridge.