In a large pot, brown the ground beef over medium heat.
Drain excess fat and add the chopped onion and garlic.
Sauté until the onion becomes translucent.
Stir in the chili seasoning and cook for an additional minute.
Add kidney beans and diced tomatoes to the pot.
Bring the mixture to a simmer and reduce heat to low.
Cover and let it cook for 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Serve in bowls topped with shredded cheddar cheese and a dollop of sour cream.
Garnish with fresh cilantro and serve with tortilla chips on the side.