In a 5-quarts kettle or Dutch oven, cook ground beef until well browned.
Add onion and garlic; cook 2 minutes.
Stir in chili powder, paprika, oregano, salt, and cumin; cook 1 minute.
Stir in tomatoes and their liquid, tomato sauce, and tomato paste.
Stir to break up tomatoes into bits.
Heat mixture to boiling over high heat.
Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
If necessary, skim off and discard fat.
(For best flavor, make chili ahead and refrigerate overnight.
Reheat chili and spoon into thermos container if transporting to a picnic.
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To serve, split open a bag of corn chips along one long side.
Add 1/2 cup chili, then top with cheese, onions, and peppers.
Spooning this spicy chili into bags of corn chips is a fun way to serve it, and allows you to eat it while walking around at football games or picnics.