Brown the meat: Heat a large pot over medium heat. Add a drizzle of olive oil, then the ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Sauté vegetables: Add diced onion, bell pepper, and garlic. Cook until soft and fragrant, about 5 minutes.
Add seasonings: Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Let spices toast for 1–2 minutes.
Add liquids and beans: Pour in diced tomatoes, tomato sauce, and beef broth. Add kidney beans and stir well.
Simmer: Reduce heat to low, cover, and simmer for 45–60 minutes. Stir occasionally to prevent sticking.
Adjust & serve: Taste and adjust seasoning. Serve hot with shredded cheese, sour cream, and green onions.
