In a Dutch oven or other large pot, brown ground meat over medium-high heat. Don't skimp on the browning process. Do not burn the meat, but allow it to genuinely brown and get slightly crispy. This takes some time and makes a huge flavor difference.

Add the onions and garlic, cook until slightly translucent.

Scoot the browned meat to the edges of the pan. In the center, add the seasonings and cook them until slightly darkened. Stir in the meat.

Push the seasoned meat to the sides again, and cook the tomato paste until it is no longer bright red.

Add diced tomatoes and stir well. Scraping the cooked bits off the bottom of the pan.

Add enough water, beef broth, or tomato juice to cover the chili mixture. Taste for seasoning and adjust if needed knowing the flavors will intensify and combine when fully cooked.

Simmer over low to medium-low heat for 2-3 hours or longer, if possible. Shorter cooking times are possible, but chili is best cooked over a low flame for a longer period.

Adjust seasonings and serve each big bowl of chili with your favorite toppings such as crackers, cheddar cheese, diced onions, or vinegar.