1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until soft and golden.

2. Add minced garlic and cook for another 1 minute until fragrant.

3. Add ground beef. Cook until browned, breaking it apart with a spoon, about 7–10 minutes. Drain excess fat if needed.

4. Sprinkle in chili powder, cumin, paprika, oregano, salt, and pepper. Stir and let toast for 1 minute.

5. Stir in tomato paste, then add diced tomatoes with their juices. Simmer for 2–3 minutes.

6. Add beef broth and kidney beans. Stir to combine. Bring to a low boil.

7. Reduce heat and simmer uncovered for 30–45 minutes, stirring occasionally.

8. Taste and adjust seasoning as needed. Add a dash of hot sauce for extra heat.

9. Serve hot with your choice of toppings and sides like rice, bread, or baked potatoes.