In a large saucepan over medium-heat, combine the ground beef, onion and bell peppers. Sauté for 10 minutes, or until meat is browned and onion is tender. Sprinkle in 1 teaspoon of salt and 1/4 teaspoon pepper. Drain grease, if needed.
Place beef in the slow cooker. Add in broth, tomato sauce, chili seasoning, brown sugar and remaining 1/2 teaspoon of salt. Mix well. Then add in the beans and rotel.
Cook on low for 5 to 6 hours or high for 3 to 4 hours. Salt and pepper to taste. Add more chili seasoning if you'd like to take up the heat.
Ladle chili into bowls. Serve warm with your favorite toppings.
To freeze: Allow to cool completely. Add to a zip top bag or freezer container and store in the freezer for up to 6 months.Reheating: Remove from freezer and place in fridge or microwave to thaw. Add to a pot and simmer over low heat until warm.Rotel: Rotel has a combination of diced tomatoes and green chiles. You can also add diced tomatoes and green chiles separately.