1. Prepare the Meat

• In a large pot or Dutch oven, heat 2 tbsp vegetable oil over medium heat.
• Add diced onions and sauté for 4-6 minutes until softened.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the ground beef and brown for 8-10 minutes, breaking it up as it cooks. Drain excess fat if needed.

2. Build the Flavor Base

• Stir in tomato paste and cook for 1-2 minutes to enhance its depth.
• Add chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Stir well to coat the meat.

3. Simmer the Chili

• Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir to combine.
• Add the drained beans and optional Worcestershire sauce or brown sugar for extra flavor.
• Bring to a boil, then reduce heat and let it simmer uncovered for at least 30 minutes (preferably 1-2 hours for deeper flavor). Stir occasionally.

4. Final Touches

• Taste and adjust seasoning if needed.
• If using cornmeal or cocoa powder, stir it in during the last 10 minutes of cooking.
• For a slight tang, add a squeeze of fresh lime juice before serving.

5. Serve & Enjoy

• Ladle the chili into bowls and top with shredded cheese, sour cream, jalapeños, or fresh cilantro.
• Serve with cornbread, tortilla chips, or over rice for a hearty meal.