Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable oil
   3      pounds        chili ground meat
   1                    single onion; peeled and chopped
   1      tablespoon    Hungarian paprika
   4      cloves        garlic; finely chopped
   1      teaspoon      dried oregano
   6      tablespoons   chili powder
   1      tablespoon    cumin
   1      can           tomato sauce -- (8 ounce)
   1      teaspoon      salt
   1      cup           water; -- (or more as needed)
   1                    single habanero pepper; -- (or to taste)

Preparation:

In a covered saucepan or Dutch oven, heat the oil over medium-high heat and cook beef until evenly browned and no pink shows. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add paprika, chili powder, cumin and oregano and stir for 3 minutes to cook the spices. Add tomato sauce, salt, and water, stirring to combine. Add the Habanero pepper if you want HOT chili (or you can just use a little cayenne powder). Bring to a boil and simmer, covered, over low heat for 2 hours, stirring occasionally and adding more water as needed, up to 1 cup depending on the rate of simmer. Serve over pinto beans with cheese and onion to garnish. Also good for chili dogs. Chili can be made up to 3 days in advance, and freezes extremely well.