Heat a tablespoon or so of oil in your stock pot.
Dice or chop (depending on how chunky you like your chili) half of a large onion or one small onion.
Finely dice the garlic cloves or put them through a garlic press. Add to the pot
Add the onion. While the onion gets going, chop or dice the peppers to match.
Add them to the pot.
Add 1 pound of ground beef to the pot and cook it until browned.
Drain fat if necessary, then return to the pot.
While the meat is browning, measure out the spices into a bowl, stir them to combine.
Toss the spices into the meat/veg mixture.
Pour in one 32 oz jar/can of stewed tomatoes. Stir well, being sure to stir up from the bottom of the pot.
Add 3 oz (about half a can) of tomato paste.
Combine 1 Tablespoon of corn flour with 2 Tablespoons of water. It should be a thick but liquid consistency.
Stir this into the pot.
Allow the chili to simmer on low for a half hour at least, up to a few hours.
Serve
