Step 1

In a large dutch oven combine the water and tomato paste. Whisk together to combine.

Step 2

Crumble the meat with fingers and add to the liquid in the pot.

Step 3

Add all remaining ingredients to the pot and stir to combine.

Step 4

Bring pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours stirring occasionally. Skim grease from the top as needed.

Step 5

Remove the chili from the heat and allow to cool to room temperature. Cover and store the chili in the refrigerator overnight.

Step 6

After chili has cooled overnight, using a spoon, breakup the grease on the top of the chili and remove completely.

Step 7

Bring the chili back to a low simmer over medium heat.

Step 8

Serve the chili warm over spagehtti noodles or over a hot dog.