Dice the onion into 1/4-inch pieces and mince the garlic cloves. Heat a large pot or Dutch oven over medium-high heat until it's hot enough that a drop of water sizzles on contact. Add the ground beef and break it into small crumbles with a wooden spoon, cooking for 3-4 minutes until it begins to brown. I find that letting the beef sit undisturbed for the first minute allows it to develop a better crust, which adds deeper flavor to the finished chili.

Once the beef is mostly browned, add the diced onion and minced garlic to the pot. Stir frequently and cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic becomes fragrant. This technique, called sweating the aromatics, ensures the onion and garlic distribute their flavors evenly throughout the chili rather than remaining in pockets.

Add the baked beans, diced tomatoes with green chilies, tomato juice, chili seasoning packet, and smoked paprika to the pot. Stir everything together until well combined, making sure the seasoning packet is fully incorporated and no lumps remain. I like to add the paprika separately rather than relying solely on the seasoning packet because it adds a subtle smoky depth that enhances the overall complexity of the chili.

Reduce the heat to medium-low and bring the mixture to a gentle simmer. Allow it to simmer uncovered for 10-12 minutes, stirring occasionally to prevent sticking on the bottom of the pot. The gentle heat allows the flavors to meld together while the liquid slightly reduces, concentrating the taste of the chili.

Taste the chili and adjust the seasoning if needed—add more salt, pepper, or smoked paprika to suit your preference. Ladle into bowls and serve hot with your choice of toppings such as shredded cheese, sour cream, diced onion, jalapeños, or cornbread.