In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the beef cubes in batches, searing until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

In the same pot, add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Stir in the chili powder, cumin, and smoked paprika, letting the spices cook for about 30 seconds to bloom their flavors.

Return the browned beef to the pot. Pour in the pureed tomatoes and beef broth; stir well to combine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally.

Taste and adjust seasonings as necessary. If you prefer extra heat, feel free to throw in some diced jalapeños!

Serve bowls of chili hot, topped with shredded cheese, a dollop of sour cream, and fresh cilantro for a pop of color and flavor.