A delicious and hearty chili made with three types of beans and a flavorful blend of spices.
Heat a skillet over medium heat and cook the ground beef until browned, breaking it up with a wooden spoon.
Ensure the beef is evenly browned for the best flavor.
Add the chopped onion and diced bell pepper to the skillet and sauté until softened.
Cook the vegetables until they are tender but not overly soft.
Transfer the cooked beef and vegetables to a large pot.
Use a slotted spoon to transfer the mixture to remove excess grease.
Add the pinto beans, kidney beans, rotel, chili powder, cumin, salt, black pepper, and beef broth to the pot.
Stir well to ensure all ingredients are evenly distributed.
Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or sour cream.
Serve with a side of cornbread or crackers for a complete meal.
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