Stovetop Version:
Take a sauce pot and over medium high heat, brown the meat. Drain off any grease
Add the taco seasoning, undrained tomatoes, green chilies, tomato paste, beef broth, taco seasoning and peppers, stir well.
Over medium low heat, let chili to simmer uncovered for approximately Twenty minutes until the tomato juice has thickened and reduced.
Just before serving, stir in the cream cheese and cream.
Slow Cooker Version:
As directed, brown the meat, transfer to a slow cooker and drain off any grease.
Add the taco seasoning, undrained tomatoes, tomato paste, beef broth, green chilies, peppers and stir well.
On low, heat for 6-8 hours.
Add cream and cream cheese just before serving, stir until it gets dissolved.
