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https://www.youtube.com/watch?v=gB-QmMsiqLQ

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1. You can make it at home.
2. You can get it at most reastraunts.
3. They sell frozen chili at the supermarket.
4. You can by canned chili at the supermarket as well.

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Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

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Chili con carne is the official dish of the State of Texas. Origins and History. Many argue that chile was invented in Mexico during the 1840's, as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico. So a chilli was originally called chile in Nahuatl. The Spanish then took this into their own language and the English language borrowed it from them. So the fact it is called a chilli has nothing to do with its temperature at all - it's just the word that was originally used for it in another language.

Source: http://www.mexene.com/aboutchili.html

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2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving