1. Heat a large pot or Dutch oven over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess grease if needed.

2. Add the olive oil, onion, and green bell pepper, then cook for 4 to 5 minutes until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, stirring well to coat the beef and vegetables.

5. Pour in the diced tomatoes, tomato sauce, beef broth, and kidney beans, then stir until everything is well combined.

6. Bring the chili to a gentle simmer, reduce the heat to low, and let it cook uncovered for 30 to 40 minutes, stirring occasionally, until thickened.

7. Taste and adjust seasoning if needed.

8. Serve hot with sour cream, shredded cheddar cheese, and sliced green onions on top.