Start by heating a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onions are translucent. This usually takes about 3-4 minutes. You want those fragrant notes to fill your kitchen, trust me, it’s irresistible!

Once the onions look good, it’s time to add the lean ground beef. Break it apart with a spatula and cook until it’s browned all over—about 6-8 minutes. You want to drain any excess fat if necessary, but with lean beef, it shouldn’t be too greasy.

Next, stir in the drained kidney beans, the diced tomatoes, and the tomato paste. The beans bring a hearty protein punch, while the tomatoes add juiciness. The tomato paste thickens the chili just right, combining all those flavors.

Now comes the fun part. Sprinkle in the smoky chili powder, cumin, oregano, sea salt, cayenne pepper, smoked paprika, brown sugar, and hot sauce. Each spice brings its own personality to the dish. Stir everything well, making sure those spices coat all the hearty ingredients.

Add the chicken broth next and give the mixture a good stir. This is where the magic happens! The broth thins everything out, allowing flavors to meld together wonderfully. Bring everything to a boil, then reduce the heat to low. Cover it and let it simmer for at least 30 minutes, or longer if you have time. If you’re feeling spontaneous, let it simmer for an hour. Seriously, the longer it sits, the better it gets!

Right before serving, stir in the freshly chopped cilantro. It adds a burst of freshness that’s simply delightful. Season with more salt or hot sauce if desired.