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Over medium-high heat, add the olive oil to a large pot and heat for two minutes. Add the onion and sweat them down for 5 minutes, stirring occasionally.
Add the ground beef and brown it for 7 minutes, stirring occasionally, breaking it up ito small pieces as it cooks.
Add the spice mix and tomato paste. Stir until well combined.
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well and cook until it starts to boill.
Reduce the heat to low and simmer the chili for an hour, uncovered, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.