In a large pot, heat the olive oil over medium-high heat.

Add the ground beef and cook until browned, breaking it apart as it cooks.

Once the beef is browned, add the diced onion and garlic, sauté until the onion is translucent, about 5 minutes.

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper, mixing to bloom the flavors.

Pour in the crushed tomatoes and stir to combine.

Add the beef broth to the mixture, stirring to combine well.

Bring the chili to a gentle boil, then reduce the heat to low and cover, letting it simmer for about 1.5 hours.

After simmering, stir in the kidney beans and heat through for about 10 minutes.

Taste the chili and adjust seasoning if necessary.