In a large pot, heat a tablespoon of oil over medium heat until shimmering. Add one diced onion and one or two chopped bell peppers to the pot, stirring occasionally. Cook for about 5-7 minutes, until the vegetables are softened and the onion is translucent.

Add one pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook for approximately 5-7 minutes, stirring until the beef is browned and no longer pink.

Stir in 2-3 minced garlic cloves, 2 tablespoons of chili powder, and 1 teaspoon of cumin to the pot. Cook for another minute to allow the spices to bloom.

Pour in a can of diced tomatoes with their juices and 2 tablespoons of tomato paste. Stir well to combine everything, ensuring the tomato paste has dissolved.

Raise the heat to bring the mixture to a boil, then reduce it to a low simmer. Let it cook uncovered for about 30-40 minutes, stirring occasionally.

Before serving, taste your chili and adjust the seasoning with salt and pepper as needed.