Good Chili

1-2 pounds ground beef, pork, venison, etc. (Any ground meat works!)
1 large onion, diced
3 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons cumin
1-2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cayenne (or more to taste)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon dried oregano
1 (6-ounce) can tomato paste
4 cups cooked pinto beans
1 (28-ounce) can crushed tomatoes
4-6 cups water or broth
In a large pot, cook ground meat and onion. When the meat is browned and onion is translucent, add garlic and stir until fragrant — about a minute. Add all seasonings and stir. Add tomato paste and stir until ingredients are combined. Add beans, crushed tomatoes and water or broth (either liquid works well) and stir. Bring to a simmer, then turn to low, and cover with a lid. Simmer on low, stirring often to keep anything from burning on the bottom of the pot, for 30 minutes. Serve hot topped with cheese, sour cream, cilantro or jalapeños. It’s especially good with Mexican cornbread. Enjoy!