Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef and everything else, including the liquid in the rotel can. Bring to a boil, then reduce heat to low.
Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, brown the meat then add ingredients and cook for 8 to 10 hours.)
Serve as is, or add a scoop of fritos to each bowl and top with chili, then cheese, then sour cream.
Tips: try using beef broth or coffee instead of the 1/2 cup of rotel liquid. You can also try throwing in some dark chocolate.
