On a stove top heat olive oil in a large heavy bottom pot over medium high heat.
Next add chopped onions and cook for 4 minutes stirring occasionally. Then add garlic and cook for an additional 1 minute, continue stirring.
Add the lean ground beef to the pot. Using a wooden kitchen spoon, break the ground beef apart into small pieces. Cook for about 7 minutes or until the beef is browned, stirring occasionally while it’s cooking.
Place your skillet back on medium-high heat, add beef and cook until the beef has browned. Stirring occasionally to keep it from burning.
Next add the chili powder, cumin, paprika, brown sugar, tomato paste, salt, pepper, and cayenne (optional). Stir to combine all ingredients evenly.
Next, add in the diced tomatoes (with their juices), beef broth, drained kidney beans, tomato sauce. Stir to combine all ingredients evenly.
Bring the chili to a gentle boil, then reduce the heat to low or medium-low to maintain a gentle simmer leaving the pot uncovered. Simmer for 25 minutes while occasionally stirring.
Remove pot from heat, turn off stove, and let the chili rest for 10 minutes before serving. Serve with your preference of toppings such as shredded cheddar cheese, avocado slices, sour cream, chopped red onions, hot sauce.