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Place a large saucepan over high heat.
Add the oil, onion, garlic and chopped chili’s and saute for 3-5 minutes until the onion is translucent.
Add the chili powder and salt and stir well.
Add the ground beef. Stir continuously to break apart the meat, saute for 10 minutes until the beef is well browned.
Add the tomato paste, paprika, cumin, coriander and pepper and stir well.
Cook for 5 minutes before adding the canned diced tomatoes. Mix well.
Reduce the heat to a low simmer and continue to cook, uncovered, for 20-30 minutes.
Taste your chili and add additional salt and pepper if desired.
Serve immediately, or cool and store in the fridge for 1 week, or in the freezer for up to 3 months.