**Instructions**
1. **Brown the Beef:** Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain off any excess grease and set the beef aside.
2. **Sauté Aromatics:** In the same pot, add the chopped onion, minced garlic, green bell pepper, and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5-7 minutes.
3. **Combine Ingredients:** Return the browned ground beef to the pot. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, and diced green chiles.
4. **Add Spices:** Add the chili powder, ground cumin, dried oregano, cayenne pepper, smoked paprika, black pepper, and salt. Stir well to combine all ingredients.
5. **Simmer:** Pour in the beef broth. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour (or up to 3 hours for deeper flavor), stirring occasionally to prevent sticking.
6. **Taste and Adjust:** After simmering, taste the chili and adjust seasonings as needed. Add more salt, cayenne pepper, or chili powder if desired.
7. **Serve:** Ladle the hot chili into bowls. Garnish with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or diced avocado. Serve with cornbread for a truly classic experience!
**Short Tips**
* For a thicker chili, simmer uncovered for the last 30 minutes.
* Make a big batch! Chili tastes even better the next day as the flavors meld. It also freezes beautifully for quick weeknight meals.
* Experiment with different types of beans or add a touch of cocoa powder for a richer, more complex flavor.
* If you like it extra spicy, add a pinch of red pepper flakes along with the cayenne.
