Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in garlic and cook for another minute.
Cook the Meat: Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
Add the Peppers: Stir in the bell peppers and jalapeños. Cook for 5 minutes until they start to soften.
Season the Chili: Mix in chili powder, smoked paprika, cumin, cayenne, salt, and black pepper. Let the spices bloom for 1–2 minutes.
Build the Base: Stir in tomato paste, crushed tomatoes, beans, and broth. Bring the mixture to a boil.
Simmer: Reduce heat to low, cover, and let it simmer for at least 30 minutes (or up to 1 hour for deeper flavor), stirring occasionally.
Serve: Ladle into bowls and top with cheese, sour cream, cilantro, or your favorite garnishes.
Serving and Storage Tips
