3.Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust the 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.
