1In a heavy pot, heat the oil, then cook the beef over high heat, breaking it up as it cooks, until crumbly. Reduce the heat to medium and stir in the onion and garlic. Cook, stirring, until the onion turns translucent, about 5 minutes, then stir in the chile, paprika, cumin, oregano, sugar, salt, tomato sauce, marinade, water, and soy sauce. Bring to a boil, then reduce the heat to low.
2Cover and simmer, stirring occasionally, for 30 minutes. Cook for another 30 minutes, partially covered. If the chili is too thick for your liking, raise the heat and cook uncovered until it thickens.
3Serve hot. For best results, let it rest a few hours or overnight, refrigerated, then reheat. Serve with chopped onion, cheese, corn chips, or the condiments of your choice.
Nutrition information coming soon.
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