Place a large pot over medium heat and add the ground beef. Cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon until browned and fully cooked. Drain excess fat if necessary, leaving a little behind for flavor. If the beef is very lean, add a tablespoon of olive oil before cooking.

Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30–60 seconds until fragrant. Avoid browning the garlic too much, as it can become bitter and overpower the other flavors.

Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and optional cayenne. Add the tomato paste and cook for about one minute to deepen its flavor. Pour in the crushed tomatoes, diced tomatoes, and beef broth, stirring thoroughly to combine the ingredients.

Add the drained kidney beans and pinto beans to the pot. Stir gently so the beans are evenly distributed throughout the tomato and beef mixture. Bring the chili to a gentle simmer, scraping the bottom of the pot to release any flavorful browned bits.

Reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally. The sauce should gradually thicken while the beef, beans, tomatoes, and spices develop a rich, balanced flavor. Add a little broth if the chili becomes too thick, or simmer longer if you prefer a thicker consistency.

Taste the chili and adjust the salt, pepper, or chili powder as needed. Add the optional sugar if the tomatoes taste particularly acidic. Ladle the hot chili into bowls and finish with shredded cheddar, sour cream, green onions, or crushed crackers. Serve immediately with cornbread or your favorite side.