Gather your heavy-bottomed pot, sharp knife, wooden spoon, and measuring cups to start.
Heat the pot over medium heat until warm, then add a splash of oil and sauté the diced onion until it turns golden and sweet, about 5 minutes, filling the kitchen with a fragrant aroma.
Add the ground beef to the pot, breaking it apart with your spoon as it browns and becomes crumbly, about 8 minutes, until it smells rich and the color deepens.
Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for another minute until the spices release their fragrant aroma and coat the meat evenly.
Pour in the crushed tomatoes along with the beef broth; stir everything together and bring to a gentle simmer, watching for bubbles to form around the edges.
Reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 hours, stirring occasionally to prevent sticking and to develop deep flavors.
After simmering, uncover the pot and taste the chili, adjusting salt or adding a pinch of sugar if needed, then let it rest off the heat for 10 minutes to allow flavors to meld.
Serve the chili hot, topped with cheese or fresh cilantro if desired, and enjoy the rich, layered flavors with a hearty spoonful.
