Heat a large pot over medium heat. Add a splash of olive oil, then onions and peppers. Sauté until they’re soft and starting to brown, about 5 minutes.

Push veggies aside, throw in the garlic for a quick wake-up sniff—about 30 seconds. Don’t burn it; bitterness is not a vibe here.

Add the ground beef. Break it up as it browns. Cook until no pink remains, then drain excess fat if you must.

Stir in chili powder, cumin, paprika, and oregano. Cook for 1–2 minutes to bloom the spices—your kitchen should smell like a bonfire of flavor.

Pour in the diced tomatoes, beans, and beef broth. Bring to a gentle simmer, then reduce heat to low.

Let it simmer uncovered for 20–30 minutes, stirring occasionally. The flavors will mingle, and the chili will thicken to a nice coat on the back of your spoon.

Season with salt, pepper, and a pinch of cayenne if you crave heat. Taste and adjust until you declare it perfection.