2 bowls of this stuff is never enough to feed our family. Batch making is key to ensure everyone is happy

Instructions
Heat a large skillet over medium-high heat. Add the beef and cook, stirring and breaking up the meat with a spatula, until the meat is browned, about 5 minutes. Transfer the meat to a stockpot or Dutch oven.
Add the onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Stir in the chili powder, paprika, salt, oregano, cinnamon and cayenne and cook, stirring, for about 30 seconds more.
Transfer the onion and spice mixture to the pot with the meat. Add the crushed tomatoes and broth and stir to mix well.
Bring the chili to a boil over high heat and reduce the heat to medium and simmer, stirring occasionally, for about 30 minutes, until the sauce is thick and all the flavors have melded together. If the pot gets dry, add more broth or water as needed and bring up to a simmer.
Serving Suggestions
Serve the chili in big bowls with your favorite toppings such as shredded cheese, sour cream, guacamole or diced avocado, chopped green or red onions. For those who enjoy a kick, add a shot of hot sauce or spicy salsa.