2 pounds lean ground beef
2 large garlic clove, minced
1 large red onion, finely chopped
1 bell pepper, finely chopped
7 tablespoons chili powder
1½ teaspoons salt
1½ teaspoons paprika, or (to taste)
½ teaspoon Tabasco pepper sauce, or (to taste)
8 ounces tomato sauce
8 ounces water
28 ounces canned tomatoes, pureed
1½ tablespoons masa corn flour, or (masa harina)

Optional Ingredients:
1 large red onion, chopped, (optional)
2 jalapeno, chopped (optional)
8 ounces Monterey Jack cheese, shredded (optional)
8 ounces sharp cheddar cheese, shredded (optional)
2 cups cooked pasta (optional)
2 cups cooked rice (optional)
1 (15 oz.) can red kidney beans, drained & rinsed (optional)

Brown the beef by searing it in a skillet or Dutch oven.

1. Drain well.

2. Turn flame or burner to medium heat.

3. Add the garlic, onion and bell pepper stirring as you add.

4. Continue to cook for 5 minutes more, stirring frequently.

5. Mix chili powder, salt and paprika together, and stir into pan.

6. Add Tabasco sauce, tomatoes, tomato sauce and water.

7. Bring to a boil then simmer, covered, about 30 minutes, stirring and adding water as needed.

8. If you want it spicier cook it an additional 15 minutes.

9. Mix the masa with a tablespoon or more of water to make a paste, and slowly stir into chili to thicken.

10. Cook 3 minutes more.