After the meat is brown, I added a small packet of taco/chili seasoning to it and salute for some more time.
I didn’t add Chili powder or Paprika as Jalapeño had enough kick to it. Add this only if you want it be more spicy.
Also add tomato sauce from a 28oz can of tomato sauce, as needed if you think your chili is too thick.
Before serving I mix little bit of chocolate powder to the chili. (A secret I learned during a chili cooking contest with my son’s scout group)
Serve with sour cream, and cilantro.
Optional topping – Cheddar cheese, chopped green onions.