To cook chili, brown ground beef in a large soup pan with garlic, jalapeños and onions. Add cumin, paprika, chili powder, beans and tomatoes to the mixture. Simmer the chili for 45 minutes, and serve with shredded cheese, chopped onions, chips or sour cream.
Chop 2 red onions, and cook the onion in a large pot over medium-high heat until it is browned. Add 5 tablespoons of chopped jalapeños and 8 minced garlic cloves to the onion. Cook for one additional minute, and add 2 1/3 pounds of lean ground beef. To reduce the spiciness of the chili, remove the seeds from the jalapeños. Continue cooking the mixture until the beef is browned, and add 1/2 cup of chili powder, 1 teaspoon of paprika and 2 tablespoons of cumin to the beef.
Add a 28-ounce can of tomatoes, two 14-ounce cans of kidney beans and 114 ounces of beef broth to the hamburger mixture. Reduce the heat, and allow the chili to simmer for 45 minutes. If necessary, skim the fat off the surface of the chili. If the chili becomes dry while simmering, add an additional 1/2 cup of liquid. Other types of beans, such as pinto beans, can be used in place of kidney beans.