Chunky Beef and Tomato Chili

1 pound lean ground beef
2 (14.5 oz.) cans diced Rotel
1 (10 oz.) can beef broth
2 garlic cloves, pressed
3 T tomato paste
1 T chili powder
1 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. red pepper
1 (15 0z.) light red kidney beans, drained
1 (15 oz.) dark red kidney beans, drained

toppings: chipotle hot sauce, shredded cheddar cheese, chopped green onions, sour cream

Cook ground beef until browned; drain. Stir both cans of tomatoes and next 7 ingredients ; reduce heat and simmer uncovered, stirring occasionally, 1 hour. Stir in kidney beans and simmer 15 minutes. Serve with corn chips and desired toppings.

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