Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and the onion is translucent.

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

Brown the Ground Beef: Add the ground beef to the pot with the vegetables. Use a wooden spoon to break it apart and cook until it’s fully browned, about 8-10 minutes. Spoon off any excess grease if necessary.

Add Tomatoes and Spices: Stir in the chili powder, cumin, salt, pepper, garlic powder, and sugar. Let the spices “bloom” in the hot pot for about 30 seconds, stirring them into the beef.

Stir in the tomato paste, followed by the can of diced tomatoes (with their juices) and the can of tomato sauce.

Add Beans and Broth: Mix in the drained and rinsed kidney beans and pinto beans. Pour in the beef broth (or water) and stir everything together to combine.

Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for 45 to 60 minutes, stirring occasionally. This simmering time is crucial for thickening the chili and melding the flavors.