Brown the ground beef in a Dutch oven over medium-high heat until deeply browned, about 6 to 8 minutes. Transfer the beef to a plate, leaving some fat in the pot.

Reduce the heat to medium, add the onion, and cook until soft, about 5 minutes. Add the garlic and cook 1 minute more.

Stir in the chili powder, cumin, and smoked paprika and cook, stirring, for about 30 seconds to 1 minute until fragrant.

Return the beef to the pot and add the crushed tomatoes, beef broth, tomato paste, and kidney beans. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 25 minutes, stirring occasionally. Season with salt and pepper.

In a small bowl, mix the masa harina with 3 tbsp warm water to make a smooth paste. Stir the paste into the chili and simmer uncovered for 5 more minutes, until slightly thickened. Ladle into bowls and top with cheddar, sour cream, and jalapeños if desired.