Cook Ground Beef: In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

Sauté Veggies: Add the onion, garlic, bell pepper, and jalapeño to the pot. Cook for about 5-7 minutes until softened.

Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let it cook for about 1 minute to let the spices bloom.

Simmer: Add the diced tomatoes, tomato paste, beans, and beef broth. Stir well and bring the mixture to a simmer. Reduce heat to low and let it cook for 30-45 minutes, stirring occasionally, until it thickens.

Serve: Ladle the chili into bowls and top with sour cream, shredded cheese, cilantro, and a squeeze of lime if desired.