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In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the beef, garlic, and onion. Season with the chili powder, cumin, salt, and pepper.
Cook, breaking up the meat with a wooden spoon, until the beef is browned and cooked through, 3 to 4 minutes.
Stir in the beef broth, tomato sauce, and beans. Bring to a simmer, then reduce the heat to medium-low.
Cook, stirring occasionally, until the flavors have had a chance to meld and the chili thickens, about 10 minutes. (You should have about 2 ½ cups of chili).
Reduce the heat to low and add the processed cheese, stirring until melted.
Add the cheddar cheese, one handful at a time, stirring until melted.
Top the dip with the pico de gallo and serve with tortilla chips.