My husband and I love good chili in the fall and winter that is easy to make on short notice. This recipe is not too "hot" for your taste buds but can be manipulated for those who want more of a "punch". I also use the leftover chili to make my Tex-Mex Chili Cheese enchiladas (posted on justapinch.com)
Heat drippings in heavy large pot over medium heat. Brown meat in drippings, adding chopped onions and garlic.
Combine oregano, cumin, basil, salt, pepper, chili power, and paprika. Add to meat mixture.
Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust 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.
Serve chili topped with grated cheese and more chopped onions. Approximately serves 4 - 6 people.