Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil. Once shimmering, add the diced onions and cook, stirring occasionally, until they turn golden and translucent, about 5 minutes. The onions should smell sweet and start to soften.
Add the minced garlic to the pot and cook for another minute, until fragrant. You’ll notice a rich aroma filling the kitchen as the garlic releases its scent.
Stir in the ground meat, breaking it apart with your spoon. Cook until browned all over, about 10 minutes. The meat should lose its pink color and start to develop a deep, caramelized crust.
Pour in the crushed tomatoes and stir well to combine. Add the smoked paprika and cayenne pepper, then bring the mixture to a gentle simmer. Let it bubble softly for about 30 minutes, stirring occasionally and watching the sauce thicken and deepen in color.
Taste the chili and adjust the seasoning—add salt if needed, and a squeeze of lime juice or splash of vinegar to brighten the flavors. If using beans, stir them in now and let everything simmer together for another 10 minutes.
Once the sauce has thickened to your liking and flavors are well melded, remove from heat. Let it sit off the stove for a few minutes to allow the flavors to settle.
Serve the chili hot, garnished with your favorite toppings if desired. Enjoy it with rice, bread, or simply on its own for a comforting, spicy meal.
