In a large Dutch oven or heavy stockpot, stir together the ground beef and water until soupy.
Stir in all of the remaining ingredients and bring to a rapid simmer over medium heat. Reduce the heat to low and simmer, uncovered, for 3 hours.
Serve over cooked spaghetti noodles (2-way), top with shredded cheddar cheese (3-way), chopped white onions (4-way), and/or canned, drained chili beans (5-way). Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
I used 85% ground beef and there was just a bit of grease when I stirred it at the end. I tend to like 85% for things like chili and meat sauce since it adds more flavor, but if you want to eliminate any grease, you may want to go with 90% lean.
Nutritional values are based on one serving without toppings
Amount Per Serving
Calories 182Calories from Fat 54
% Daily Value*
Saturated Fat 2g13%
Vitamin A 570IU11%
Vitamin C 4.9mg6%
* Percent Daily Values are based on a 2000 calorie diet.