This chili recipe began with my Mom's version, which I LOVED as a kid, and which I have evolved over the years into something a little "spicier!" Yes, I like hot and spicy chili, and this can be spiced up or down (heat-wise) but it's the combination of spices that gives it the amazing flavor.
1Chop onion and mince garlic. In a large stock pot, cook onion and garlic with olive oil on medium heat until transparent. Add ground chuck and cook thoroughly. Drain fat if desired. Add all remaining ingredients and turn up to medium high. Let come to boil. Turn down and simmer for 2 hours or more. Serve and enjoy!