*Brown ground beef over medium heat in skillet till cooked
*Drain grease and transfer to soup pot.
*Add all ingredients and simmer on low heat for 2 hours w/ lid on the pot. I stir it occasionally so does not burn on bottom.
* Remove from heat and allow chili to cool slightly before serving.
NOTE: You can make this up to two days in advance and heat up when ready to use. It gets spicier if eaten the day after it is cooked.
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