Brown the Beef:

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate and set aside.

Sauté the Vegetables:

In the same pot, reduce the heat to medium and add the onion. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add Spices and Tomatoes:

Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 2 minutes to release the flavors. Add the crushed tomatoes, beef broth, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.

Simmer the Chili:

Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender.

Thicken the Chili:

If desired, thicken the chili by stirring in masa harina or cornmeal. Cook for an additional 10-15 minutes after adding.

Serve:

Season the chili with salt and pepper to taste. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.