Warm the olive oil in a large Dutch oven or any heavy pot over medium-high heat.

Add the onion and sauté for about 2 minutes, until it begins to soften.

Introduce the ground beef and cook, breaking it up, until it browns, roughly 5 minutes.

Drain any excess fat. Add the garlic and stir for 30 seconds.

Mix in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.

Pour in the broth and stir, making sure to scrape up any bits stuck to the bottom of the pot.

Incorporate the crushed or diced tomatoes and beans. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1-2 hours, stirring occasionally.

Keep the chili covered for the first part of the cooking time, then uncover it during the last 30 minutes to allow it to thicken as needed.

Serve the chili with your preferred toppings.