Heat a tablespoon of ghee in a large Dutch oven pot. Add a finely diced onion, cook till soft and slightly browned. Add ground beef, break large chunks with a wooden spoon, cook till no longer pink.
Add tomato sauce, diced tomatoes with juices, diced bell pepper. Add the spices: chili powder, paprika, garlic, salt. Bring to boil; reduce the heat to medium-low, cover, and simmer covered for 30 minutes.
After 30 minutes have passed, open and gently fold rinsed kidney beans.
Taste, adjust the spices, add a splash of Worcestershire sauce. Serve.
Use a quality tomato sauce. I like my tomato sauce to have some sweetness and always buy my favorite kind.When adding spices, combine all spices, then sprinkle all over and stir.When adding beans, make sure not to stir too hard after not to crush them.Cook slow on low; it's important for chili to simmer for 30 minutes the chili will be tastier this way.It's important to taste and adjust the salt and acid at the end. When adding Worcestershire sauce; start with adding just a tablespoon and increase based on your taste buds.If you like it spicy: add a pinch of cayenne pepper, black pepper, diced jalapenos.Serving suggestions: serve on top of rice, with polenta, mashed potatoes, mac, and cheese, on top of nachos.Garnish and toppings ideas: shredded cheese, fresh chopped green onions, chives, fresh dill, yogurt, sour cream.Variations: add more vegetables, corn, celery, zucchini. Use different kinds of ground meat: turkey, lamb.Storage tips. Store in the air-tight glass container.