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Heat your Dutch oven over medium-high heat and brown the beef. Break it apart but leave some pieces chunkier for mouthfeel.
Drain excess fat if needed, then add onion and garlic. Cook until softened and fragrant.
Stir in tomato paste, chili powder, cumin, and smoked paprika. Let them bloom for one minute so the flavor intensifies.
Add tomatoes, beef broth, Worcestershire, salt, and pepper. Stir well and bring to a gentle simmer.
Reduce heat and cook uncovered for 60 minutes, stirring occasionally. The longer it simmers, the thicker and deeper it tastes.
Adjust seasoning, add jalapeño for spice, and ladle into bowls with toppings like cheddar, sour cream, or scallions.