Brown meat in a large skillet over medium heat. Remove meat and set aside, then drain all but 1 tablespoon fat. Add onion and garlic to skillet, reduce heat to medium-low, and cook until onion is soft, about 8 minutes.
Add tomato paste and cook, stirring constantly, 2 more minutes. Stir in chili powder, mustard, paprika, salt, and ginger and cook 1 more minute.
Add broth, ketchup, Worcestershire sauce, and reserved meat. Increase heat to medium-high and bring to a boil.
Reduce heat to medium-low, cover, and let simmer 25 minutes. Serve with Sweet-Potato Biscuits or over rice.
To make this dish vegetarian, replace the meat with two 15-ounce cans of black beans, drained, then add right before the mixture is brought to a boil.