Preheat your oven and roast the bell peppers until their skins are charred and bubbling, about 20 minutes. Once cooked, place them in a bowl and cover with plastic wrap to steam, making peeling easier.
While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the ground meat, breaking it apart with a spoon, and cook until browned and fragrant, about 8 minutes. Drain excess fat if needed.
Remove the roasted peppers from the bowl, peel off their skins, and chop them into small strips or chunks. Add the peppers to the cooked meat, stirring to combine and letting the smoky flavors meld.
Mince the garlic finely and add it to the pot, stirring until fragrant, about 1 minute. The garlic should become aromatic and slightly golden.
Pour in the diced tomatoes and sprinkle in chili powder, cumin, and smoked paprika. Stir well, ensuring the spices coat the meat and vegetables evenly. Cook for 5 minutes to activate the flavors.
Slowly pour in the chicken broth, stirring to loosen any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the chili simmer gently for about 1 hour, stirring every 20 minutes to prevent sticking and to allow flavors to deepen.
Add the drained kidney beans to the chili during the last 15 minutes of cooking, stirring to distribute evenly. Continue simmering until beans are heated through and flavors meld.
Uncover the pot, and if too thick, add a splash more broth to loosen it. Taste and adjust seasonings if needed, perhaps adding a pinch of salt or more chili powder for extra heat.
Turn off the heat and let the chili rest for a few minutes. The final dish will be thick, vibrant in color, with tender meat and beans coated in a smoky, spicy sauce.
