1. Prepare the Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 4-5 minutes, stirring occasionally, until the vegetables are soft and fragrant. Add the minced garlic and cook for an additional 30 seconds, taking care not to burn it.

2. Brown the Ground Beef:

Add the ground beef to the pot, breaking it up with a wooden spoon or spatula. Cook for 6-7 minutes, or until the beef is browned and no longer pink. Drain any excess fat to prevent the chili from becoming greasy.

3. Add the Spices:

Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper over the beef and vegetables. Stir well to coat everything evenly, allowing the spices to bloom for about 1 minute. This step intensifies the flavor.

4. Incorporate the Base Ingredients:

Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine all the ingredients.

5. Add the Beans:

Gently fold in the kidney beans and black beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking.

6. Add the Queso:

Once the chili has thickened slightly, stir in the prepared queso dip. Mix thoroughly until the queso is fully incorporated, creating a rich and creamy texture.

7. Taste and Adjust:

Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices based on your preference.

8. Serve and Garnish:

Ladle the chili into bowls and garnish with your choice of toppings, such as shredded cheddar cheese, sour cream, fresh cilantro, jalapeños, or tortilla chips. Serve hot and enjoy!