Clipped this out of a magazine some years ago ... don't remember which one.
Edited to add: The original recipe didn't specify whether to use fresh garlic or dry granulated. I've always made it with dry granulated and Kat's Mom made it with fresh (which turned out to be messy but good (thanks Kat's Mom)! :)
Made chili one day and realized I didn't have the right tomatoes nor the tomato paste that the recipe called for so substituted with peeled plum tomatoes and Rotel tomatoes. It turned out to be the best chili I ever made. If you like it extra hot, use Rotel Hot tomatoes.
I think I got this recipe from a newspaper a long time ago. It sounded good to me so I made it and absolutely love it.
I don't do this part, but if you like a thicker sauce, just before serving remove meat from pan; combine 2 Tbls cornstarch and 2 Tbls water and stir into pan juices.
A non-stick pan is a must.