In a large, heavy-bottomed pot, heat over medium-high heat. Add the ground beef, breaking it into small pieces with a spatula. Cook until browned and fully cooked, about 5-7 minutes, making sure there's no pink left. Once done, drain any excess fat and set the beef aside.

In the same pot, reduce heat to medium and add chopped onions, diced bell peppers, and minced garlic. Sauté these ingredients for about 5-7 minutes, or until the onions become translucent and the peppers soften.

Stir in the canned tomatoes, kidney, and black beans, along with chili powder, cumin, smoked paprika, and oregano. Mix well so that the spices evenly coat all the ingredients.

Pour in the beef or vegetable broth, stirring to combine everything. Increase the heat to bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-45 minutes.

After simmering, check the consistency of the chili. If it's too watery, leave it uncovered and continue to simmer for another 10-15 minutes until it thickens.