Building the Base: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's deeply browned all over. This browning is essential for a rich flavor base. Drain any excess fat. Remove beef from the pot and set aside.

Flavor Foundation: Add the diced onion and bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened and slightly translucent, about 5-7 minutes. Don't rush this step; letting them gently caramelize builds natural sweetness and depth.

The Secret Spice Bloom: Stir in the minced garlic and cook for 1 minute until fragrant. Then, add the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using) directly to the pot. Cook, stirring constantly, for another 1-2 minutes. This u0022bloomingu0022 of the spices in the hot oil wakes up their flavors, making them far more potent and aromatic than just adding them with the liquid.

Combine and Simmer: Return the browned ground beef to the pot. Add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Season with salt and black pepper.

Deep Flavor Meld: Bring the chili to a gentle simmer. Reduce heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen, transforming into that robust, unforgettable chili taste.