1️⃣ Cook the Ground Beef:

In a large pot or Dutch oven, cook the ground beef over medium-high heat until fully browned and no pink remains.

Drain any excess fat to reduce grease in the chili.

2️⃣ Sauté the Aromatics:

Add the diced onion to the pot and sauté for about 5 minutes, until softened.

Stir in the minced garlic and cook for another minute until fragrant.

3️⃣ Toast the Spices:

Sprinkle the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) over the mixture.

Stir and cook for 1 minute to let the spices bloom, enhancing their flavor.

4️⃣ Add the Liquids and Beans:

Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, kidney beans, and pinto beans.

Mix thoroughly to combine all ingredients.

5️⃣ Simmer the Chili:

Bring the mixture to a gentle boil, then reduce the heat to low.

Cover and let the chili simmer for 30–45 minutes, stirring occasionally to prevent sticking.

6️⃣ Taste and Adjust:

Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.

7️⃣ Serve:

Ladle the hot chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, diced avocado, or tortilla chips.