Heat a large pot over medium heat. Add the ground beef and cook for about 5–7 minutes, stirring occasionally, until it’s browned and crumbly.

Add the chopped onion and minced garlic to the pot with the beef. Sauté for about 5 minutes, stirring frequently, until the onion turns translucent and fragrant.

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1–2 minutes, stirring constantly.

Pour in the fire-roasted diced tomatoes and beef broth, stirring well. Bring the mixture to a boil, then reduce to low and let it simmer for about 30 minutes.

Once the chili is rich and thick, ladle it into bowls. Top with shredded cheddar cheese and sliced green onions.