Make beef patties from ground beef and brown in a large skillet over medium-high heat, flipping once. The meat will brown much better if you brown it as patties as much less water will be released during browning.
Drain the fat from the meat and crumble it with a work into pea-size pieces.
In a large pot, combine the browned beef with the rest of the ingredients. Bring the pot to boil, lower the heat to low and simmer the chili for 2 to 3 hours, stirring every 15 minutes or so.