Brown the beef

• Heat the olive oil in a Dutch oven over medium-high heat.
• Add the ground beef and cook, breaking it up, until browned.

Sauté the vegetables

• Add the onion, bell pepper and garlic.
• Cook until softened and fragrant.

Bloom the spices

• Stir in the chili powder, cumin, smoked paprika and oregano.
• Add the tomato paste and cook briefly to toast the spices.

Simmer the chili

• Pour in the crushed tomatoes and beef broth.
• Add the kidney beans and black beans, then season with salt and pepper.
• Bring to a simmer and cook, stirring occasionally, until thickened.

Serve

• Taste and adjust the seasoning.
• Ladle into bowls and serve hot.