In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.

Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.

Add the diced tomatoes and beef broth. Stir to combine.

Bring to a simmer, then reduce heat to low and let cook for 20 minutes, stirring occasionally.

Stir in the kidney beans and black beans. Cook for an additional 5 minutes until heated through.

Serve the chili hot over cooked hot dogs, and enjoy!