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Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and bell peppers and sauté for 7-10 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 8-10 minutes.
Season with kosher salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beef with the spices.
Stir in the tomato paste and cook for 2 minutes to develop its flavor.
Add the diced tomatoes and beef broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
Stir in the kidney beans and black beans. Simmer uncovered for an additional 10-15 minutes to allow the flavors to meld. Adjust seasoning with more salt and pepper if needed.
Ladle the chili into bowls and garnish with chopped cilantro.
Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla chips.