1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s browned and cooked through. Drain any excess fat, if needed.

2. Stir in the diced onion, bell pepper, and minced garlic. Cook for 4-5 minutes, or until the vegetables have softened and the garlic is fragrant.

3. Mix in the chili powder and cumin, ensuring the beef and vegetables are evenly coated with the spices.

4. Pour in the diced tomatoes and low-sodium beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.

5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the Beef Chili simmer for 25-30 minutes, stirring occasionally, until the flavors have melded and the chili has thickened to your desired consistency.

6. Finally, stir in the drained and rinsed kidney beans and let the chili simmer for an additional 10 minutes.

7. Ladle the Beef Chili into bowls and top with your favorite garnishes, such as shredded cheese, sour cream, or diced green onions.