Chili with Meat

Name: Chili with Meat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil (for sautéing and building flavor from the start); 1 large yellow onion, diced (adds sweetness and depth as it softens); 4 cloves garlic, minced (fresh garlic gives the chili a rich, savory backbone); 2 pounds ground beef (use lean beef for a less greasy finish, or swap in ground turkey for a lighter version); 2 tablespoons chili powder (the main seasoning that gives this recipe its signature warmth); 1 tablespoon ground cumin (adds earthy, smoky depth); 1 teaspoon smoked paprika (for a subtle campfire-style note); 1 teaspoon dried oregano (brings a little herbal brightness); 1 teaspoon salt (start small and adjust at the end); 1/2 teaspoon black pepper (a simple layer of gentle heat); 2 tablespoons tomato paste (deepens the tomato flavor and thickens the chili); 1 can crushed tomatoes (28 ounces) (the base that makes everything rich and saucy); 1 can diced tomatoes (15 ounces) (adds texture and a fresh tomato bite); 1 can kidney beans (15 ounces), drained and rinsed (classic chili texture and protein); 1 can black beans (15 ounces), drained and rinsed (another hearty layer that keeps it filling); 1 cup beef broth (helps the chili simmer into a silky, spoonable consistency); 1 tablespoon brown sugar, optional (balances acidity if your tomatoes taste sharp); 1 tablespoon Worcestershire sauce (for savory complexity and a subtle umami boost); to taste shredded cheese (for garnish); to taste sour cream (for garnish); to taste green onions (for garnish); to taste cilantro (for garnish); to taste crushed tortilla chips (for garnish); to taste sliced jalapeños (for garnish)