Step 1

Add the olive oil to a large soup pot and preheat over medium-high heat. Add the ground beef to the pot. Allow to cook then start to break it apart to smaller bits. Cook for 6-7 minutes, until the beef is mostly browned, stirring occasionally. Add onion, green pepper when beef is about 3/4 done and stir to mix.

Step 2

Add the broth or water, and the remaining canned ingredients. Stir well.

Step 3

Add the chili powder, cumin, sugar, pre-minced garlic, smoked paprika, cinammon, pepper, and optional cayenne. Stir until well combined.

Step 4

Bring the mix to a low boil for about 5 minutes. Then, reduce the heat (low to medium-low) to gently simmer, covered, for 20-25 minutes, stirring occasionally.

Step 5

To really let the flavor develop and make a far superior chili, let simmer for two hours, stirring occasionally.

Step 6

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Step 7

Let cool completely before storing in airtight containers in the fridge.