Spicy Quick Beef and Bean Chili

1.Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2.Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.

3.Add the chopped onion to the pot and cook until softened, about 4 minutes.

4.Stir in the minced garlic and cook for 1 minute until fragrant.

5.Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.

6.Pour in the diced tomatoes (with their juice), tomato sauce, beef broth, and the rinsed kidney beans.

7.Bring the mixture to a simmer, then reduce the heat to low, cover partially, and let it simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.

8.Taste and adjust seasoning if necessary. If the chili is too thick, add a splash more broth or water.

9.Serve hot, garnished with your choice of shredded cheese, sour cream, or fresh cilantro.