Growing up an army brat with family scattered from Texas to Michigan to Florida and Georgia, I was introduced to a wide variety of foods from all over. My yankee family made blande chili that seemed more tomatoes than anything. It was good but something was missing. My Texas cousins made it so hot you couldn't taste it. The Floridians put curry in it, and well, that just aint right. I don't think the clan in Georgia made any. I began a mission for the perfect blend of these dishes and by the time I was thirty I was pretty well known for my Chili. I sure hope ya'll like it!!
Brown ground meat in a large pot or iron kettle (my preference). Drain any grease off of meat in a colander and rinse with hot water. Return to pot.
Saute onion, bell pepper and minced garlic in olive oil until onions are translucent. Add to ground meat.
Add all remaining ingredients and simmer on low for 1 to 2 hours, adding water in half cup increments if chili becomes too thick.
Cayenne pepper can be increased by 1/4 teaspoon increments if a hotter chili is preferred.
My family enjoys cornbread with this dish and we like to top it with thinly sliced scallions, sour cream, cheddar cheese and fresh chopped cilantro. A bit of minced jalapeno will bring tears to your eyes if you feel so inclined by individuals, but I think it'll bring tears to your eyes just cause it's gooood!