Brown the ground beef in a Dutch oven over medium-high heat for 8 to 10 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F.
Spoon off all but 2 tablespoons fat, add the onion and cook for 6 minutes until soft and lightly browned.
Stir in the garlic, chili powder, cumin, paprika, salt and pepper and cook for 1 minute until fragrant.
Add the tomato paste and cook for 2 minutes until it darkens and begins sticking to the pot.
Pour in the crushed tomatoes, broth and Worcestershire sauce, scraping up the browned bits.
Simmer uncovered over medium-low heat for 35 to 40 minutes, stirring occasionally, until thick enough to hold a spoon trail.
Rest the chili off the heat for 10 minutes before ladling it into bowls.
