Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil. When shimmering, add ground beef in an even layer. Let it sear without stirring for 2 minutes, then break up with a spoon and continue to cook until just browned, 4–5 minutes. Drain off excess fat if more than 1 tablespoon remains.

Aromatics and spices

Reduce heat to medium. Push beef to one side, add the diced onion to the cleared space and cook until softened and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in chili powder, cumin, smoked paprika, and crushed red pepper flakes; cook 1 minute to bloom the spices.

Build the sauce

Stir in tomato paste and cook 1 minute. Add fire-roasted tomatoes (with juices), beef stock, Worcestershire sauce, and light brown sugar. Scrape any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low.

Season and simmer

Season with kosher salt and black pepper. Partially cover and simmer gently for 20 minutes, stirring occasionally, until the flavors meld and mixture reduces slightly.

Beans & Finish

Add beans

Add drained and rinsed beans to the pot. Stir to combine and simmer uncovered for another 10 minutes so the beans heat through and the chili thickens. If chili becomes too thick, add up to 1/4 cup water or stock.

Brighten and adjust

Stir in apple cider vinegar and lime juice to brighten the flavors. Taste and adjust seasoning with additional salt, pepper, or brown sugar as needed. Remove from heat and fold in chopped cilantro, if using.

Toppings & Serving

Ladle chili into shallow bowls. Offer shredded cheddar, diced red onion, sour cream, and sliced jalapeños as toppings. Serve with tortilla chips or crusty bread on the side for dipping. Leftover chili will keep in the refrigerator for 3–4 days and often tastes better the next day.