Heat olive oil over medium heat in a large Dutch oven. Add ground beef, season with a pinch of salt and pepper, and cook until evenly browned, breaking up any lumps with a wooden spoon.

Add diced onions, chopped bell pepper, and minced garlic. Sauté for 4–5 minutes until vegetables are tender and fragrant.

Sprinkle in chili powder, cumin, oregano, paprika, and cayenne. Stir for 1 minute to toast the spices and enhance their aroma.

Pour in diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor.

Gently fold in drained kidney beans and pinto beans. Bring the mixture to a low boil.

Reduce heat to a simmer. Cover partially and cook for 1 hour, stirring occasionally. For a thicker chili, remove the lid in the last 10 minutes of cooking.

Taste and adjust seasoning—add more salt, a dash of cayenne for heat, or a pinch of sugar to balance acidity.

Serve hot with your favorite toppings and enjoy a true copycat chilli recipe that's better than fast food.

Cool any leftovers completely before transferring to airtight containers. Freeze up to 3 months for quick dinners ahead.