First, gather all your ingredients in one spot. Chop the onion, garlic, celery, and measure out your spices. This makes the cooking process smoother without scrambling in the kitchen.

Heat one tablespoon of olive oil in a large pot over medium-high heat. Once hot, add the beef. Brown it on all sides, which should take about 7-10 minutes. You want that nice sear, as it locks in flavors that will develop as it simmers. Don’t overcrowd the pot; work in batches if necessary. Once nicely browned, remove the beef and place it on a plate.

In the same pot, add the remaining tablespoon of olive oil. Then, toss in the minced onion, garlic, and celery. Sauté until they soften, about 5 minutes. You'll know it’s ready when your kitchen smells divine.

Stir in the tomato paste and allow it to cook for a couple of minutes. This will deepen its flavor. Then, add the salt, pepper, chili powder, oregano, cumin, and smoked paprika. Stir well to coat the vegetables evenly.

Return the beef to the pot. Pour in the beef bone broth and crushed tomatoes. Stir everything together, ensuring no ingredients are clumped at the bottom. Bring the mixture to a simmer.

Once simmering, reduce the heat to low. Cover the pot and let it cook for at least one hour. This slow cooking allows the beef to become tender and all the flavors to meld beautifully. If you have time, elevate the flavor by letting it simmer for two to three hours.

After your chili has developed its flavors, add the kidney beans. Stir well. Let it simmer for another 30 minutes. Taste and adjust seasoning if necessary. If you find it too spicy, a teaspoon of honey can help balance the heat.

Ladle the chili into bowls and serve hot. Whether you add toppings like cheese, sour cream, or jalapeños is up to you. Your family won’t be able to resist.