A delicious chili that tastes even better the next day! (A great make-ahead dish!)
In a large pot, sauté the garlic and onion in the olive oil.
Stir in the meat and brown, breaking it up as you stir.
Stir in everything else and cook over medium-high heat until the meat is cooked through. Stir frequently to avoid any burning on the bottom of your pot. If you need extra liquid, you can always stir in a little chicken broth to get the consistency you like. But I found that the salsa was enough. Do what suits your tastes.
Allow to cool and serve.
Note: If you can manage it, store this overnight and enjoy the next day. The flavor is even better on the second day when the flavors have really melded. Yum!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.