In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a spoon. Drain any excess fat.
Sauté Vegetables:
Add the chopped onion, diced green bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables soften.
Add Garlic and Spices:
Stir in the minced garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Cook for another 1-2 minutes, allowing the spices to bloom and become fragrant.
Add Tomatoes and Beans:
Pour in the tomato sauce, diced tomatoes, kidney beans, and pinto beans. Stir to combine.
Add Beef Broth:
Add the beef broth (or water) to the pot and bring the mixture to a boil.
Simmer the Chili:
Reduce the heat to low, cover the pot, and let the chili simmer for at least 45 minutes. Stir occasionally. For deeper flavor, you can let it simmer for up to 1.5 hours.
Adjust Seasoning:
Taste the chili and adjust the seasoning if necessary, adding more chili powder, salt, or pepper to your preference.
Serve and Garnish:
Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions if desired.
