In a large dutch oven combine the water and tomato paste. Whisk together to combine.
Crumble the meat with fingers and add to the liquid in the pot.
Add all remaining ingredients to the pot and stir to combine.
Bring pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours stirring occasionally. Skim grease from the top as needed.
Remove the chili from the heat and allow to cool to room temperature. Cover and store the chili in the refrigerator overnight.
After chili has cooled overnight, using a spoon, breakup the grease on the top of the chili and remove completely.
Bring the chili back to a low simmer over medium heat.
Serve the chili warm over spagehtti noodles or over a hot dog.
If you don't have time to store the chili overnight, you can simply skim the grease as best as you can from the top of the chili and serve. Storing overnight helps remove the grease and allows further development of the flavors. It is not necessary.