1 LB ground beef

1 can Progresso brand black beans

1 can tomato paste

Salt and pepper (to taste)

Chili powder (French if possible - to taste)

Cumin - 1/4 teaspoon

Hungarian paprika - 1 tablespoon
(Don't substitute a lower grade of paprika here, make
sure you use genuine Hungarian paprika, it's the heart and soul of this
chili.)

Sour Cream

Cheddar cheese

Put the beans and the tomato paste in a pot large enough to accomodate
all the final ingredients and put them on a low heat, just enough to get them
started warming up. Mix up the tomato paste into the beans as they warm.

At the same time, brown the hamburger in a frying pan.

When the hamburger is finished browning, season it to taste as if you were
using it for taco meat, using ONLY salt, pepper, and chili powder.

When the hamburger meat is finished, add it to the beans and tomato paste
and bring the heat up a little to about medium to medium high.

Add a little more chili powder (approximately 2 TBSP), the paprika, and the cumin.

Let simmer for about 5 minutes, stirring frequently.

Add water as needed to suit your taste for thick or thin chili.

Serve with a couple of dollops of sour cream and grated cheese on top.