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Heat 1 tablespoon of olive oil in a Dutch oven or cast-iron pot over medium heat. Add the ground beef and break it apart with a spoon or spatula. Cook until the meat is nicely browned, then carefully drain off any excess fat.
Sprinkle in the Stubbs spice mix. Use ¼ of the packet for mild, ½ for medium, or the full packet for extra heat. Stir well so the spices evenly coat the meat.
Open the included Stubbs chili sauce and pour it over the seasoned beef. Stir until the sauce blends smoothly with the meat, creating a thick, rich base.
Pour in about 3 cups of beef broth. For a twist, substitute part of the broth with beer or red wine. Stir to combine and bring the mixture to a gentle simmer.
Reduce the heat to low and let the chili simmer uncovered for 20–25 minutes, stirring occasionally. This allows the sauce to thicken and the flavors to meld. Taste and adjust spice levels as desired.
Spoon the hot chili into bowls and finish with toppings such as diced onions, shredded cheese, sour cream, or fresh herbs. Pair it with rice, tortilla chips, or cornbread for a hearty meal.