Directions

1. In a large pot, cook the ground beef over medium heat until browned, breaking it up into smaller pieces as it cooks. Drain any excess fat.

2. Add the diced onion, garlic, red bell pepper, green bell pepper, and minced jalapeño pepper (if using) to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

3. Stir in the chopped tomatoes, tomato paste, Spicy Rye's Original Hot Pepper Sauce, kidney beans, black beans, corn, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine.

4. Pour in the beef broth and stir until everything is well combined.

5. Bring the chili to a simmer, then reduce the heat to low and let it cook for at least 1 hour, stirring occasionally. For deeper flavours, you can let the chili simmer for 2-3 hours.

6. Adjust the seasoning to taste, adding more Spicy Rye's Original Hot Pepper Sauce if desired.

7. Serve the chilli hot, garnished with shredded cheese, a dollop of sour cream, and chopped green onions.