Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned (5-7 minutes). Drain any excess grease.

2. 2

   Add chopped onion to the pot with the browned meat. Cook until onion softens and becomes translucent (3-5 minutes).

3. 3

   Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Pour in undrained diced tomatoes, tomato sauce, rinsed kidney beans, and rinsed pinto beans. Stir to combine.

5. 5

   Add chili powder, ground cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to distribute spices.

6. 6

   Bring chili to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes. Add beef broth or water if too thick.

7. 7

   Taste and adjust seasonings as needed.

8. 8

   Ladle hot chili into bowls and top with favorite garnishes.