Heat olive oil in a large pot over medium-high heat.

Add onions and cook for about 2 minutes, until softened.

Incorporate ground beef into the pot, cooking until browned (approximately 5 minutes). Drain any excess grease, then add the minced garlic, cooking for another 30 seconds until fragrant.

Stir in the spices and tomato paste: chili powder, cumin, brown sugar, oregano, salt, pepper; mix thoroughly.

Pour in the beef broth, making sure to scrape up any tasty browned bits from the bottom of the pot.

Blend in fire-roasted tomatoes and beans, stirring until well combined.

Bring the mixture to a boil, then reduce heat and let it simmer for 1-2 hours, stirring occasionally. Cover it during the first part of cooking, then uncover for the last 30 minutes to allow it to thicken.

Serve hot, garnished with your choice of toppings like cheddar cheese, sour cream, or avocado. Enjoy!