In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of ground beef and brown it for about 5–7 minutes, breaking it into small pieces with a wooden spoon.

Once the beef is browned, add 1 chopped onion and 3 minced garlic cloves to the pot. Stir frequently for 3–4 minutes, or until the onion becomes soft and translucent.

Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin powder, 1 teaspoon of dried oregano, and salt and black pepper to taste. Stir well for about 1 minute.

Pour in one 14.5-ounce can of diced tomatoes and 1 cup of tomato sauce into the pot. Mix well for about 2 minutes.

Carefully fold in one can each of drained kidney beans and pinto beans into the chili mixture. Stir gently for another 2 minutes to combine.

Pour in 1 cup of beef broth and stir until well combined. Bring the mixture to a gentle simmer over medium-low heat.

Reduce heat to low and cover the pot. Let the chili simmer for 30–35 minutes, stirring occasionally.

Taste the chili and adjust with additional salt, pepper, or chili powder if desired. Simmer for a few more minutes if adjustments are made.

Ladle the hot chili into bowls and offer toppings such as shredded cheese or sour cream.