• Add oil to a large pot and heat over medium high. Add the diced onions and saute until softened, 3-5 minutes. Add garlic and cook for another minute.
• Add ground beef and break up with a meat chopper or spatula. Cook until mostly browned. If using less than 90% lean ground beef, drain the fat off.
• Add the chili powder, cumin, paprika, garlic powder, salt and pepper and stir to combine. Let cook for 1-2 minutes to release the flavors.
• Stir in the beans, crushed tomatoes, tomato paste, beef broth and molasses if using. The molasses adds a richness to the chili and is truly a secret ingredient! Bring to a boil and then reduce the heat to low and simmer covered for 30 minutes up to 2 hours depending on how thick you like your chili.
• Serve warm with your favorite chili toppings: sour cream or Greek yogurt, grated cheese, crumbled queso fresco, green onions, corn chips, chopped cilantro, chopped avocado, and jalapeno rings. Enjoy!

Storing

• Store in an airtight container in the fridge for 3-5 days or in a freezer safe container for up to 3 months.
• When you are ready to reheat, place frozen chili in the fridge for 24 hours and then add to a pot on the stove. If the chili is too thick, add water or chicken broth to reach your desired consistency.