In a large pot or Dutch oven, brown the beef with chopped onion and garlic over medium heat.

Season the meat with salt, pepper, oregano, and chili pepper or powder during the browning process.

Adjust the amount of chili seasoning to achieve desired spiciness.

Once the meat is browned, sprinkle flour over it and stir to thicken.

Add tomato paste to the browned meat and mix well.

Pour in enough water to make the chili soupy, stirring to combine.

Let the chili simmer over low to medium heat, allowing the flavors to meld and enhance for at least 30 minutes.

Serve hot, optionally garnished with shredded cheese, diced onions, or sour cream.