My texas chili

2. Adding spices to the browned meat.
Combine oregano, cumin, basil, salt, pepper, chili powder, and paprika. Add to meat mixture.

3. Remaining ingredients added to the pot.
Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust the hotness to taste, you can add cayenne for extra “punch.” Bring to a boil, then lower heat and simmer, uncovered, for 1 to 2 hours to allow flavors to blend well. Add water as needed if chili becomes too thick for your preference.
Note: The chili really is best if cooked for 2 hours for flavors to develop.

4. Texas Chili with shredded cheese and onions on top.
Serve chili topped with grated cheese and more chopped onions.