Step 1

Heat a tablespoon of olive oil in a large skillet over medium-high heat and add the chopped onions and garlic.

Step 2

Cook until translucent and fragrant, then add the ground beef, breaking it up as it cooks.

Step 3

Once the beef has browned (around 6 minutes cooking), add the cumin powder, smoked paprika, brown sugar, chili powder, salt and pepper, and tomato paste.

Step 4

Stir well to incorporate the spices into the beef, then add the kidney beans, beef broth, crushed tomatoes, and tomato sauce.

Step 5

Reduce the heat to medium-low and let the chili simmer for 25 minutes uncovered. Stir occasionally to prevent it from sticking to the bottom and burning.

Step 6

Once the chili has reduced and thickened nicely, remove the skillet from the heat and leave it to rest for 10 minutes before serving.

Step 7

Serve with a selection of toppings and a side of rice.