Traditional Chili

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft and translucent, about 5 minutes.

Add the ground beef to the pot. Cook until browned, breaking it apart with a spoon, for about 8-10 minutes. Drain excess fat if necessary.

Stir in the chili powder, cumin, salt, and black pepper, mixing well to coat the beef and onions with the spices.

Add the kidney beans, diced tomatoes (with juices), and beef broth (or water) into the pot. Stir to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. For best flavor, simmer for 1 hour.

Taste and adjust seasonings if needed. Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, or green onions.