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In a small food processor, finely chop onion.
In a large stockpot and your heat on high, add the EVOO. Once the oil begins to shimmer, add the ground beef, and brown. Once the beef is browned, remove the beef using a slotted spoon and set aside. Drain all but 1 TBL of the beef fat and discard. In the reserved 1 TBL of fat, add the onions and sauté until translucent and have a golden color.
Once the onions have a nice color on them, add the tomato paste and stir until the tomato paste and onions are well incorporated. Next, add the beef both and canned chilies, including juices.
Add the chili powder, cumin, paprika, garlic powder, apple cider vinegar, salt, & pepper and stir well.
Turn the heat to low and whisk in the corn starch. Finally, add the water and stir well.
Cover the chili and simmer, on low, for 1 hour. Stir frequently. Once finished simmering, the chili should be reduced by 20%.
Serve and top with shredded Cheddar and tortilla strips.