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In a large Dutch oven, cook ground beef over medium-high heat until evenly browned. Drain excess grease.
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Add onion, carrot, garlic, and cayenne and cook for 5 minutes, stirring often. Sprinkle meat mixture with homemade chili seasoning. Mix seasoning with the meat and vegetable mixture and cook for about 3 minutes, stirring constantly.
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Add in diced tomatoes, kidney beans, hot sauce and potatoes, stirring to combine. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. Stir in corn the last 15 minutes of cooking.
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Garnish chili with shredded cheese and sour cream