This homemade chili is loaded with flavor and definitely award winning worthy. It takes no time at all to throw everything together and then just let it simmer and incorporate all those wonderful ingredients.
In a medium size pot, add some olive oil and start browning the meat. Use a spoon or wooden spoon to help break up the meat. Once browned, add the onion, bell pepper, and jalapeno and cook until softened. Drain off excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and one cup of water. Mix everything to combine.
Add the beans, mix, and bring to a simmer. Cover and let cook for 1 hr 15 min.
I found using my cast iron Dutch oven to cook the chili is ideal. It's the perfect size and transfers the heat evenly too cook the chili and keep it warm for a long time.I did not use the jalapenos in my chili. I found that just using the Rotel and cayenne gave it plenty of heat. If you like it spicy, though, feel free to add them.As the recipe states, you can use ANY kind of bean you like. I tend to use Goya pink beans and navy beans. You can also use any kind of meat you want. I used ground beef but have also made it with italian sausage which was fantastic. You can try it with steak, brisket, etc.This recipe calls for 4 cloves of garlic but I put in about 8. We LOVE garlic so the more, the better.