First, heat a large pot over medium heat. Throw in the ground beef and season it with salt and pepper. Cook until it's browned and crumbled, which should take about 5-7 minutes. Drain excess fat if necessary. Trust me, this makes a difference for the overall dish.

Next, add the finely diced onion and minced garlic. Cook for another 2-3 minutes until the onion becomes translucent. Aromas fill the kitchen. At this point, I can almost guarantee you’ll be tempted to sneak a taste!

It's time to add the magic! Sprinkle in the chili powder, cumin, oregano, smoked paprika, and crushed red pepper flakes. Stir it all together and let it cook for about a minute. This allows the spices to bloom, enhancing their flavors.

Now, add the crushed tomatoes, tomato purée, and beef broth. Stir well to combine everything. The mixture’s color will brighten, and the warmth will begin to build.

Add the brown sugar and Worcestershire sauce, then stir once again. These ingredients will help balance out the deep flavors, creating complexity that takes your chili from good to great.

Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 20-30 minutes. This is when the flavors develop. I often find that the longer it simmers, the better it tastes. You can also adjust seasoning here. A pinch more salt? Go for it!

After simmering, taste! If satisfied, ladle your chili into bowls and enjoy. Top with the garnishes of your choice such as a sprinkle of cheese or a dollop of low-fat sour cream.