Step 1

Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.

Step 2

Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.

Step 3

Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.

Step 4

Add the broth and stir, scraping up any bits from the bottom of the pot.

Step 5

Stir in the crushed or diced tomatoes and beans.

Step 6

Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.

Step 7

Serve chili with toppings, as desired.