Gather all your ingredients and get ready to build layers of flavor. Finely chop the onion and mince the garlic, preparing for a fragrant sauté.
Heat a large heavy-bottomed pot over medium heat until the oil shimmers gently. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic and cook for another minute, until it releases a warm aroma and becomes fragrant but not browned.
Increase the heat slightly and add the ground beef, breaking it apart with your spoon. Cook until browned and caramelized at the edges, about 8 minutes, stirring occasionally.
Sprinkle in the chili powder, cumin, and smoked paprika. Stir well, cooking for 1 minute to toast the spices and release their rich aromas.
Pour in the crushed tomatoes and beef broth, then add the Worcestershire sauce. Stir everything together and bring to a gentle simmer.
Reduce the heat to low, cover the pot, and let the chili simmer slowly for at least 2 hours. Stir occasionally, scraping the bottom to prevent sticking and ensure even cooking.
After simmering, check the chili; the meat should be tender, and the flavors deeply melded. Stir in the rinsed beans and cook uncovered for another 15 minutes to heat through and thicken slightly.
Taste the chili and adjust with salt, pepper, or spice if needed. Let it rest for 10 minutes to allow flavors to settle before serving.
Spoon the hearty chili into bowls, garnish as desired, and enjoy the rich, smoky flavors in every warm bite.
