Deseed the Chili Pepper (2) and chop them.
Dice the Onion (2).
Dice the Garlic (1 clove).
In a large pot, saute the onions and garlic clove for 3 minutes until soft.
Add Ground Cumin (1 teaspoon), Chili Powder (2 teaspoon) and chili pepper stir for 2 more minutes.
Increase the heat and brown Ground Meat (1 pound). Stir every once in awhile to ensure the meat doesn't burn.
When the meat is almost done, add the Canned Crushed Tomatoes (43.5 ounce) and Ground Cinnamon (1 teaspoon).
Add Salt (to taste) and Ground Black Pepper (to taste) to your liking. Reduce heat to medium and cook for 45 minutes. Stir occasionally, adding water if it becomes too dry.
Add the Canned Red Kidney Beans (30 ounce) and cook for 30 more minutes.
Serve over rice and top with sour cream, or let the chili cool and refrigerate or freeze it.