Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ground beef and cook, stirring occasionally, until browned. Drain any excess fat.
Cook the Aromatics: Add the diced onions and minced garlic to the pot and cook for about 3-4 minutes, or until the onions are soft and translucent.
Add the Tomatoes and Beans: Stir in the diced tomatoes (with juice) and the kidney and pinto beans. Add the beef broth and mix everything together.
Season the Chili: Add the Chugwater chili seasoning, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine. Adjust the seasoning to taste.
Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let the chili simmer uncovered for at least 45 minutes, stirring occasionally. This allows the flavors to meld together and develop.
Serve: Once the chili has thickened and the flavors are well-combined, ladle it into bowls. Top with your choice of sour cream, shredded cheese, chopped green onions, or any other toppings you prefer.
