Cook the Beef:

• In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef and use a wooden spoon to break it apart. Cook until browned and fully cooked, about 5-7 minutes. Ensure that there are no pink spots remaining. If there’s excess fat, carefully drain it off to prevent the chili from being greasy.

Add Aromatics:

• Once the beef is browned, reduce the heat to medium. Add the chopped onion to the pot and sauté for about 3-5 minutes until it becomes translucent and slightly softened. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Stir frequently to avoid burning the garlic.

Season:

• Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well to coat the meat and onions with the spices. Cooking the spices for a minute or two helps to release their essential oils, enhancing the overall flavor of the chili.

Add Beans and Tomatoes:

• Carefully stir in the drained and rinsed kidney beans and the diced tomatoes (including their juices). Mix thoroughly, ensuring that the beans and tomatoes are well incorporated into the beef mixture. The juices from the tomatoes will help create a rich base for the chili.

Simmer:

• Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot partially with a lid, allowing some steam to escape. Let it simmer for 30-40 minutes, stirring occasionally to prevent sticking and to ensure even cooking. The longer it simmers, the more the flavors will meld together. If the chili becomes too thick, you can add a small amount of water or broth to reach your desired consistency.

Taste and Adjust Seasoning:

• After simmering, taste the chili and adjust the seasoning if needed. You may want to add more salt, pepper, or chili powder based on your preferences. If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños.

Cool Slightly and Serve:

• Once the chili is done cooking, remove it from the heat and let it cool for about 10 minutes. This resting period allows the flavors to settle and makes serving easier.

Garnish and Enjoy:

• Serve the chili hot in bowls. Offer optional toppings on the side, such as shredded cheese, sour cream, sliced green onions, and jalapeños, allowing everyone to customize their bowls to their liking.