Preparation

• Heat a large pot over medium heat and add a touch of oil. Add ground beef and break it up with a wooden spoon. Cook until the meat loses its pink and starts to brown.
• Add the diced onion to the meat and stir. Cook until the onion becomes soft and translucent, about 5 minutes.
• Stir in the minced garlic and cook for another minute, being careful not to let it burn.
• Sprinkle in smoked paprika, chili powder, cumin, salt, and black pepper. Stir until the mixture is glossy and evenly coated.
• Pour in diced tomatoes and beef broth. Stir, scraping any browned bits from the bottom. Bring to a gentle boil, then lower to a simmer.
• Add diced potatoes, corn, and black beans to the pot. Cover and simmer for 15 to 20 minutes, or until the potatoes are tender.
• Stir in heavy cream, letting it warm through for a few minutes without boiling hard.
• Remove from heat and stir in shredded cheddar cheese until melted. Adjust salt and pepper if needed.
• Ladle into warm bowls and enjoy with suggested toppings.