Gather all your ingredients: ground beef, beans, crushed tomatoes, spices, onion, garlic, and broth.
Heat your heavy-bottomed pot over medium heat until it feels warm to the touch.
Add the ground beef to the hot pot, breaking it apart with a wooden spoon. Cook until the beef develops a crusty, browned exterior, about 8 minutes, listening for the sizzle and watching for a deep brown color on the edges.
Stir in the chopped onion and minced garlic, cooking until fragrant and softened, about 5 minutes. The mixture should become fragrant and the onions translucent.
Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a gentle simmer, watching for bubbling around the edges.
Add the drained beans, smoked paprika, and a small amount of chipotle for spice. Stir well to incorporate all flavors.
Reduce the heat to low, cover the pot, and let the chili simmer gently for about 2 hours. Stir occasionally, and listen for a gentle bubbling that indicates a slow, steady cook.
Uncover and simmer for an additional 15 minutes if the chili is too watery, until it thickens and the flavors deepen, with a coating consistency on the spoon.
Taste the chili and adjust seasoning with salt, chili powder, or more smoked paprika as desired. The aroma should be smoky and inviting.
Let the chili rest off heat for 10 minutes — this helps the flavors meld and the texture settle.
Serve your hearty chili in bowls, garnished with your favorite toppings like shredded cheese, fresh cilantro, or a dollop of sour cream.
