1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

2. Add the chopped onion to the pot with the browned meat and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the chili powder, ground cumin, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.

4. Add the crushed tomatoes, diced tomatoes (with their juice), kidney beans, and beef broth to the pot. Stir everything together.

5. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to several hours, stirring occasionally. The longer it simmers, the more the flavors will meld.

6. Taste the chili and adjust the seasonings as needed. Add more salt, pepper, or chili powder to suit your preference.

7. Serve hot with your favorite toppings.