Cowboy Chili: Simple as can be

Take a pound of ground beef. I use lean black angus. Put the pound in a cast iron skillet. Turn on heat to medium high. Add one small onion diced fine. Let brown. (some purists don't like brown)
When meat is browning, break up into small clumps using a utensil.
Once meat and onion is browned to your liking, turn down heat to medium low; add 1 teaspoon sweet Hungarian Paprika, one teaspoon hot Hungarian paprika, one teaspoon and a half of ground cumin, one teaspoon commercial chili powder.
Note that all teaspoon measurements are heaping.
Mix this around with beef and onions.
(Next time I will also add black pepper)
Add about 10 dashes hot hot pepper sauce.
Add about 10 dashes Frank's hot sauce.
Add about 10 dashes of Worcestershire. I pronounce this: Wurster sauce.
Mix around. Make sure nothing burns.
Transfer to a non cast iron pot.
The reason for this is that liquid tends to alter the flavour negatively when using cast iron.
Add 8 oz of water and let simmer until much liquid is evaporated.
It's finished. In a few minutes!
I prefer to let about half the water evaporate. So what you end up with is about 4 oz of water.
It is very rich, so you will need to serve it with a starch.
Use Hungarian gnockerln(my favourite), bowtie pasta, French Bread, or wrap it up in a tortilla.
Next time I make this, I will add beans. Proably red kidney beans. Black beans?
Here's an idea: Make macaroni and cheese. Top it with this chili. Can you say heartburn?