Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 2–3 minutes until the onions soften.

Incorporate the ground beef into the pot, breaking it apart as it cooks. Continue sautéing for 5–7 minutes, or until the meat is fully browned.

Introduce the black beans, diced tomatoes (including their juices), tomato paste, chili powder, cumin, smoked paprika, dried oregano, and water into the pot. Stir thoroughly to combine all ingredients.

Cover the pot with a lid and bring the mixture to a gentle simmer. Allow the chili to simmer for approximately 15 minutes, stirring occasionally, to meld the flavors and slightly thicken the liquid.

Taste the chili and adjust the salt as needed, depending on the saltiness of the canned ingredients (approximately ½ tsp additional salt may be required). Serve with your choice of toppings and enjoy.