Sauté the Base

• Heat the Oil: In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the diced onion, bell pepper (if using), and garlic. Sauté for 3-4 minutes until softened.

2. Brown the Meat

• Cook the Beef: Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary.

3. Add the Tomatoes and Beans

• Incorporate the Canned Ingredients: Stir in the diced tomatoes (with juices), tomato paste, kidney beans, black beans, and green chilies (if using). Mix everything together well.

4. Add the Spices

• Season the Chili: Sprinkle in the chili powder, cumin, paprika, cayenne, and salt and pepper to taste. Stir to coat the ingredients in the spices, letting them toast for 1-2 minutes to enhance the flavors.

5. Simmer the Chili

• Add the Broth: Pour in the beef broth (or vegetable broth for a lighter option). Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally. The chili should thicken up and develop a rich flavor.

6. Adjust Seasoning

• Taste and Adjust: After the chili has simmered, taste it and adjust the seasoning, adding more salt, pepper, or chili powder if desired. If you want it spicier, sprinkle in some extra cayenne or add a dash of hot sauce.

7. Serve and Garnish

• Dish It Up: Ladle the chili into bowls, then top with your favorite garnishes like shredded cheese, a dollop of sour cream, diced avocado, and fresh cilantro. Serve with tortilla chips or cornbread on the side for the ultimate chili experience.