Sauté vegetables – In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
Brown the beef – Add ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain excess grease if needed.
Build the base – Stir in chili powder, paprika, cumin, oregano, cayenne, salt, and pepper. Cook for 1 minute to bloom the spices.
Simmer – Add beans, diced tomatoes, tomato paste, and beef broth. Stir well. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
Serve – Ladle into bowls and top with cheddar cheese, sour cream, or fresh herbs. Serve with cornbread or tortilla chips.
