Add the ground beef, breaking it apart as it cooks, until browned. Drain excess grease if necessary.

Stir in salt, chili powder, cumin, garlic powder, paprika, and Worcestershire sauce. Cook for 1-2 minutes to release the flavors.

Pour in the French onion soup, tomato sauce, cola, and liquid smoke. Stir everything to combine.

Add the dark kidney beans, bring the chili to a simmer, then reduce heat to low. Let it cook uncovered for 1-2 hours, stirring occasionally.

Taste the chili and adjust seasonings as necessary. The longer it simmers, the richer the flavor.

Ladle the chili into bowls and top with shredded cheese, diced onions, crackers, or your favorite toppings!