1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain any excess fat.

2. Stir in the diced onion, bell pepper, and minced garlic. Cook for 4-5 minutes, or until the vegetables have softened.

3. Sprinkle in the chili powder and cumin, stirring to coat the beef and vegetables evenly.

4. Pour in the diced tomatoes and beef broth, stirring to combine.

5. Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld.

6. Stir in the drained and rinsed kidney beans and continue simmering for an additional 10 minutes.

7. Ladle the Beef Chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, or sliced green onions.