Prep the veg - Peel and chop the onion. Destem and deseed the peppers and chop them into ½-inch pieces.
Saute the beef - Add the beef to the pot and sprinkle it with a bit of salt. Cook on medium until the beef is no longer pink.
Cook the veg - Add the peppers and onion and cook, stirring occasionally, until soft.
Build the Chili - Stir in the 2 T chili powder, 2 T ground cumin, ½ t ground garlic, 2 t cinnamon, 1 t thyme, and 1 T turmeric. Add the stewed tomatoes, the crushed tomatoes, and the ¼ cup tamari.
Simmer - Simmer until the chili is thick and fragrant. Prep the condiments (chop the scallions, dice the avocado, and grate the cheese, etc.) while the chili is simmering.
Serve with optional condiments - Serve the chili in big bowls with big spoons. Set out bowls for each of the condiments - chopped scallions, diced avocado, grated Parmesan, sour cream, grated cheese, black beans, etc.