Heat the heavy-bottomed pot over medium heat until warm, about 2 minutes, and add a splash of oil.
Add diced onions and minced garlic to the pot and sauté until the onions become translucent and fragrant, about 5 minutes, stirring occasionally.
Push the vegetables to the side and add the ground beef to the empty space in the pot, breaking it apart with your wooden spoon. Cook until browned and crumbly, about 8 minutes.
Stir in smoked paprika, chili powder, and a pinch of salt and pepper, cooking for another minute until the spices are fragrant.
Pour in the crushed tomatoes along with their juice, then add the red wine vinegar and stir well to combine everything evenly.
Bring the mixture to a gentle simmer and let it cook uncovered for 30-40 minutes, stirring occasionally, until the chili thickens slightly and the flavors meld.
If using beans, stir them in during the last 5 minutes of cooking to heat through.
Taste the chili and adjust seasoning with more salt, pepper, or vinegar if desired for extra brightness.
Once the chili has thickened to your liking and the flavors are balanced, remove from heat and serve hot, garnished with your favorite toppings.
