In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once the beef is fully cooked, drain any excess fat.

Add the chopped onion and minced garlic to the pot with the beef. Stir and cook for another 2-3 minutes, until the onion softens and becomes translucent. This step really brings out the savory flavors!

Stir in the diced tomatoes, kidney beans, and black beans. Mix everything well to combine. The tomatoes add a nice tangy base, and the beans give the chili that hearty texture.

Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Stir everything together so that the spices are well distributed. These spices are what give your chili that signature rich flavor!

Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally. This simmering time allows the flavors to meld together and deepen. For an even more intense flavor, you can let it simmer longer.

Taste your chili before serving. If you like it spicier, you can add more chili powder or a dash of hot sauce. If it’s too thick, add a little more broth to reach your desired consistency.

Ladle the hot chili into bowls and top with your favorite toppings like sour cream, shredded cheese, or chopped green onions. Serve it with some crusty bread or cornbread for a perfect meal!