1. In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until onions are soft.

2. Add ground beef and cook until browned. Stir in tomato paste, chili powder, cumin, paprika, and oregano.

3. Pour in beef broth and diced tomatoes. Bring to a simmer, then reduce the heat and let it cook for about 1 hour.

4. Add kidney beans and simmer for another 30 minutes. Season with salt and pepper to taste.

5. Serve the chili hot, garnished with shredded cheese, sour cream, and chopped cilantro.