Brown the beef: Heat a large pot over medium-high. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. If there’s excess fat, drain it. Season lightly with salt and pepper.

Sauté the aromatics: If the pot looks dry, add olive oil. Stir in diced onion and bell pepper. Cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Season it well: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds to bloom the spices. This step deepens flavor, so don’t skip it.

Add the liquids and veggies: Pour in the broth, diced tomatoes with juices, tomato sauce, green chiles, beans, and corn. Stir to combine and bring to a gentle boil.

Simmer and taste: Reduce heat to medium-low and simmer uncovered for 15–20 minutes. Taste and adjust with salt, pepper, or more chili powder if you like it bolder.

Finish and serve: Squeeze in a little lime juice for brightness. Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and crunchy tortilla chips or strips.