Place pot on medium heat. Add olive oil. Let it warm gently before adding ingredients.

Add ground beef to pot. Cook until brown. Break meat into small pieces while stirring.

Drain extra grease carefully. This keeps chili rich but not heavy.

Add chopped onion and bell peppers. Cook five minutes until soft and fragrant.

Stir in jalapeño and garlic. Cook one minute until smell becomes strong and warm.

Add tomato paste to pot. Stir well and cook two minutes for deeper flavor.

Pour crushed tomatoes into pot. Stir slowly until everything blends smoothly.

Add kidney beans and black beans. Stir gently so beans stay whole.

Add beef broth. Stir and bring mixture to gentle simmer.

Sprinkle chili powder, cumin, paprika, salt and pepper. Stir until evenly mixed.

Lower heat and cover pot. Simmer for forty minutes. Stir occasionally to prevent sticking.

Taste chili carefully. Add more salt or spice if needed.

Turn off heat. Let chili rest ten minutes to thicken and settle flavors.

Ladle chili into bowls. Add toppings if desired. Enjoy warm and comforting bites.