Break up the beef into very tiny pieces. You could probably do this with a fork, but I find that the best way to do this is to wear gloves and break up the meat with your hands until it almost dissolves into the broth. You're going for a "meat soup" texture.
Bring to a boil then decrease to a simmer and simmer for half an hour, stirring frequently.
Add all the dry ingredients and stir to combine.
Add all the wet ingredients and stir to combine.
Reduce heat to medium low and simmer for 3 hours, stirring every so often so that the bottom does not burn. If the chili ever thickens up too much and looks like just ground meat, add a cup of a water and stir to combine.
Remove from heat and allow to cool to an edible temperature.