- In a large pot over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.
- Add chili powder, cumin, oregano, paprika, cayenne, and season with salt and pepper to taste. Pour in kidney beans and crushed tomatoes. Bring chili to a boil then reduce heat and let simmer 20 minutes. Taste for seasoning and season with salt and pepper, if necessary.
- Serve with cheddar and sour cream.
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