Saute in a little oil until about half done
   1 or two coarsely chopped onions
   (red or yellow ones add a different flavor from white ones)
   1 pod of garlic cloves, peeled, whole - or chop if you prefer

then add
   About 2/3 to 3/4 lbs portabella mushroom, diced
   (non-vegetarian, about 2/3 to 3/4 lbs of beef and pork, diced)
and just cook the mushroom for a minute or so at high heat to bring out that fabulous portabella flavor (or if using meat, just brown the surface)

Drain any grease. (I soak up grease with paper towels.)

Add
   8 oz tomato sauce
   16 oz water
   1 1/2 tsp. salt
   1/2 tbs. ground oregano
   1/2 tbs. ground cumin
   (extra cumin will give an extra 'chili' flavor)
   2 tsp. Paprika (I prefer Hungarian paprika)
   1/2 cup chili pepper powder (like Mexene brand)
   1 1/2 tsp. red pepper (cayenne)
   (if you're cooking for wimps, reduce the cayenne)

Stir all this together and bring to boil. Reduce heat and simmer covered 30 minutes.

Thicken with
   masa flour, corn starch, or all purpose flour, dissolved in water.
   (I keep little jars, like mustard might come in, to mix my
   thickener and water in.)

Simmer another 15 to 30 minutes.