I sometimes use this recipe that I got from my Cooking with Mickey cookbook. It does call for beans, but I don't usually use them and it comes out thick. It is the bread crumbs added at the end that thickens it.
2 lbs. ground beef
2 1/4 c. chopped spanish onions
1/2 tsp. granulated garlic ( I use crushed)
2 tsp. chili powder
1/4 tsp. ground cumin
freshly ground black pepper to taste
1 1/4 tsp salt
1 T. paprika ( I sometimes use the Hungarian Hot)
2 c. tomato catsup
3 c. tomato puree
3 1/2 c. beef stock or 3 1/2 c. water plus 4 bouillon cubes
3 1/4 c. (2 15oz cans) pinto or kidney beans
1 c. dry bread crumbs
Saute beef and onions in a 1 1/2 gal. saucepot until meat is lightly browned. Add all the spices, catsup, puree and beef stock. Mix well. Bring to a boil and simmer over low heat, covered, stirring occasionally, for 1 hour. Add undrained beans and bring again to the boil. Add bread crumbs and remove from heat. Stir for 1 to 2 minutes before serving.
Note: This recipe can be cut in half if a smaller amount is desired. It also freezes well for future use.