Peel onion and mince very finely. Almost pureed texture gives smooth chili without chunks.

Put ground beef, minced onion, and beef broth in large pot. Break up meat with spoon.

Use potato masher to break beef into tiny pieces. This creates signature diner texture.

Bring mixture to boil over medium-high heat. Cover and cook 5 minutes while mashing.

Stir in crushed tomatoes and tomato paste. Mix until smooth and evenly colored.

Add chili powder, cumin, garlic powder, onion powder, salt, pepper, and Worcestershire.

Stir all seasonings through beef mixture thoroughly. Make sure no dry spice pockets remain.

Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring every 5 minutes.

Drain kidney beans well. Stir into chili gently. Heat through for 10 more minutes.

Chili should be thick but spoonable. Add splash of broth if needed for perfect texture.

Taste carefully. Adjust salt, pepper, or chili powder for your preferred flavor balance.

Remove from heat. Let sit 5 minutes. Flavors settle for best diner-style taste.