Texas-Style Beef Chili

Pat the beef cubes very dry with paper towels and season with the salt.
Heat the oil in a large heavy pot or Dutch oven over medium-high heat until shimmering hot.
Working in batches to avoid crowding, sear the beef on all sides for 3-4 minutes per batch until deeply browned; browning develops the base flavor of the chili, so let each piece sit undisturbed before turning.
Remove the beef to a plate and lower the heat to medium, then add the onion to the pot and cook for 5 minutes until softened.
Add the garlic, chili powder, cumin, smoked paprika, and cayenne, and stir constantly for 1 minute until very fragrant; this toasts the spices and deepens their flavor.
Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, beef broth, and chipotle pepper.
Return the browned beef and any juices to the pot, stir well, and bring to a boil.
Reduce the heat to low so the chili barely simmers, cover partially, and cook for 1.5 hours, stirring every 20 minutes.
The chili is ready when the beef is fork-tender and shreds apart easily; if it still feels chewy or firm, continue simmering in 15-minute increments and check again.
If you want a thicker chili, whisk the masa harina with 1/4 cup of the chili's liquid in a small bowl until smooth, then stir it back into the pot and simmer uncovered for 10 more minutes to thicken.
Taste and adjust salt and heat level as needed.
Ladle into bowls and top with shredded cheddar cheese before serving.