Add the ground beef and beef broth to a 6-quart pot.

Break up the beef into very tiny pieces. You can use a fork, but it's best to wear gloves and break up the meat with your hands until it almost dissolves into the broth, aiming for a "meat soup" texture.

Bring the mixture to a boil, then decrease the heat to a simmer and cook 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 to prevent burning. If the chili thickens too much and resembles just ground meat, add a cup of water and stir to combine.

Remove from heat and allow to cool to an edible temperature.