Gather all your ingredients. Cutting the beef into uniform pieces ensures even cooking. Dice the onion, mince the garlic, and prepare the jalapeño. It’s helpful to wear gloves when handling spicy peppers!

In a large pot, heat the canola oil over medium-high heat. Season the beef with salt and pepper. Add the pieces to the pot in batches, searing them until browned on all sides. This step develops a depth of flavor that is crucial for your chili.

Once the beef is seared, remove it from the pot and set it aside. In the same pot, add the diced onion and jalapeño. Sauté for about 5 minutes until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant. Your kitchen should already start smelling amazing!

Now, stir in the chili powder, cumin, smoked paprika, and tomato paste. Toasting these spices for a minute will enhance their flavors, adding richness to the chili.

Return the beef to the pot. Stir in the can of fire-roasted diced tomatoes, beef stock, and kidney beans. Mix everything well, ensuring the spices and meat are fully incorporated.

Bring the mixture to a boil. Then, reduce the heat and cover the pot. Let it simmer for about 1.5 to 2 hours. During this time, the flavors will meld beautifully, and the beef will become tender.

After simmering, taste your chili. You may want to add more salt, pepper, or additional chili powder depending on your spice preference. Stir in the apple cider vinegar to brighten the flavors.

Ladle the chili into bowls, topped with your favorite garnishes such as cheese, cilantro, and green onions. It’s a comforting dish perfect for any day.