In a large heavy-bottom pot, add ground beef, onion, and garlic over medium heat. Cook, breaking up large pieces until no pink remains, approximately 10 minutes. Drain excess fat, if desired.

Add chili powder, cumin, ancho pepper, jalapeño, and salt. Simmer for 5 minutes, stirring frequently. Stir in tomatoes, sauce, beans, and paste. Bring to a boil, reduce heat to low, and simmer for 2 hours, occasionally stirring to prevent sticking. Yields approximately 3 quarts.