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Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots and sauté the vegetables until they tender, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the ground beef and stir to break up and crumble. Cook until mostly browned, about 6-7 minutes. Add the chili powder, paprika, cumin, oregano, salt, and cinnamon, and stir into the beef. Cook the beef until it’s browned all over, about 2-3 minutes.
Add the canned tomatoes, kidney beans, and broth, and stir. Bring the mixture to a simmer, then reduce the heat to medium low.
Allow the chili to bubble gently uncovered for 30-45 minutes, stirring occasionally, until the chili has thickened. Serve warm over rice or with your favorite toppings.