Sauté the Vegetables

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onions and bell peppers and sauté for 7-10 minutes, stirring occasionally, until softened.
• Stir in the minced garlic and cook for 1 minute until fragrant.

Brown the Beef

• Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
• Season with kosher salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beef with the spices.

Add Tomato Base

• Stir in the tomato paste and cook for 2 minutes to develop its flavor.
• Add the diced tomatoes and beef broth, stirring to combine.

Simmer the Chili

• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.

Add the Beans

• Stir in the kidney beans and black beans. Simmer uncovered for an additional 10-15 minutes to allow the flavors to meld. Adjust seasoning with more salt and pepper if needed.

Garnish and Serve

• Ladle the chili into bowls and garnish with chopped cilantro.
• Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla chips.