Heat the large pot over medium heat and add the ground beef. Cook until evenly browned, breaking it apart with a spoon until cooked through and no longer pink.
1 lb ground beef
Add the diced onion to the beef and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant. The mixture should begin to release a savory aroma.
1 medium yellow onion
Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a warm, inviting aroma.
3 cloves garlic
Pour in the diced tomatoes along with their juice, stirring to combine all ingredients evenly. Let it simmer gently for 5 minutes, allowing flavors to meld.
1 can (14 oz) diced tomatoes
Stir in the rinsed black beans and pour in the broth, then add chili powder, cumin, paprika, salt, and pepper. Mix thoroughly to distribute all the spices evenly.
1 can (15 oz) black beans, 1 cup vegetable or beef broth, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, to taste salt and pepper
Bring the chili to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally until the mixture thickens and flavors deepen.
Uncover and taste, adjusting seasoning with more salt, pepper, or chili powder if desired. The chili should be thick, hearty, and aromatic with a rich, inviting color.
Serve the chili hot, garnished with your favorite toppings such as shredded cheese, chopped cilantro, or a dollop of sour cream for added flavor and texture.
