In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing until they are soft, about 5 minutes.

Brown the Meat

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.

Add Garlic and Spices

Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for another 2 minutes until fragrant.

Incorporate Tomatoes and Beans

Add the canned diced tomatoes (with juices), kidney beans, and pinto beans to the pot. Stir well to combine.

Simmer the Chili

Pour in the beef broth and bring the mixture to a boil. Reduce heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally.

Adjust Seasoning

Taste the chili and adjust seasoning as needed, adding jalapeño pepper for heat if desired.

Serve

Ladle the chili into bowls and enjoy, optionally garnished with cheese, sour cream, or fresh cilantro.