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.
Notes
For spicier chili, add 1/2 teaspoon of cayenne pepper. For much spicier chili, add 2-3 teaspoons of cayenne pepper. For extreme real heat add 5-6 jalapeno or 1-2 red serrano peppers.The chili can be frozen for up to 3 months if necessary.