Instructions

1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes.
2. Add 1 pound of ground beef to the pot. Cook until browned, breaking it apart with a wooden spoon, which should take about 7-10 minutes.
3. Once the beef is browned, stir in 1 can (15 ounces) of kidney beans (drained and rinsed), 1 can (15 ounces) of diced tomatoes, and 1 cup of beef broth.
4. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper to the pot. Mix well to combine the spices with the meat and vegetables.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally.
6. After the chili has simmered, taste and adjust the seasoning if necessary. For extra flavor, add salt and pepper to taste.
7. Serve the chili hot, garnished with shredded cheese and chopped green onions, if desired.