Chop the onion and bell pepper, and mince the garlic.

Drain and rinse the kidney and black beans.

In a large pot, brown the ground beef over medium heat until fully cooked, about 5-7 minutes.

Drain excess fat if necessary.

Add the chopped onion, bell pepper, and minced garlic to the pot. Cook until softened, about 5 minutes.

Stir in the chili powder, cumin, paprika, salt, and black pepper.

Add the kidney beans, black beans, diced tomatoes, and beef broth to the pot.

Stir well to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low and let it simmer for 45 minutes, stirring occasionally.

Taste and adjust seasoning as needed.

Ladle the chili into bowls and serve hot. Enjoy with your favorite toppings!