In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion and 1 diced bell pepper, sautéing for about 5 minutes until softened and translucent.

Add 1 pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook for approximately 5-7 minutes, stirring frequently until the beef is browned and no longer pink.

Once the beef is nicely browned, stir in 3 minced garlic cloves, 2 tablespoons of chili powder, and 1 teaspoon of cumin. Sauté for another minute until the garlic is fragrant.

Pour in 1 can of diced tomatoes and add 1 can of your choice of drained beans. Stir everything together.

Pour in 2 cups of beef broth, stirring to combine all ingredients thoroughly. Bring to a simmer, then reduce heat to low. Cook uncovered for 20-25 minutes, stirring occasionally.

After simmering, taste your chili and adjust the seasoning as needed. Serve hot, garnished with your favorite toppings.