Place a large pot or Dutch oven over medium heat. Add a splash of oil if needed, then toss in the diced onion and chopped bell pepper. Cook for about 5 minutes until the vegetables are soft and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pot with the vegetables. Use a wooden spoon to break the meat apart into small crumbles. Cook until the beef is fully browned and no pink remains. If there is excess grease in the pot, carefully drain it out before proceeding to the next step.

Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let the spices cook with the meat and vegetables for about 2 minutes. This “blooming” process wakes up the dried spices and intensifies the overall flavor of your chili.

Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Stir everything together until well combined. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.