Jill Venenga

Everyone at work loved this chili. I made a few modifications, I used 2 lbs of ground beef, added a chopped jalapeno pepper, diced 2 carrots, used 4 cans of Rotel and 1 can of seasoned tomato sauce and added 2 stalks of chopped celery. I didn't use the chicken broth. I used about 3 tablespoons of chili powder and 1 tablespoon of cumin. I also added salt. It was nice and thick and full of veggies. I topped with green onion, cheese and sour cream.