Sauté the ground beef in a large stockpot over medium-high heat until lightly browned.
Add the minced garlic and sauté for another 2 minutes.
Reduce the heat and add 1 cup of water to the ground beef and then add all of the spices (chili powder, cumin, salt, pepper), flour, and tomato paste. Mix well.
Add the two cans of beans. Note: adding the beans with the liquid that is in the cans will add more flavor to the chili but it will also add more sodium. If you want more flavor, then do not rinse the beans. If you want to reduce the sodium in the recipe, then I'd recommend rinsing the beans.
Add the remaining water and mix all of the ingredients together.
Set to medium-high heat and allow the pot to come to a rolling boil.
Once the chili has started to boil, reduce the heat to a simmer and continue cooking for 30 minutes or until the chili reaches your desired consistency.