Heat the olive oil in a heavy-bottom pot on medium heat. Once warm, add the ground beef and sauté until brown (6-7 minutes). Remove the ground beef to a bowl.
Place the diced onion, celery, and peppers into the pot. Add additional oil if it is a bit dry. Cook until soft (about 6-7 minutes).
Then add the tomato paste and all spices. Toast for 2 minutes.
Add the meat back into the pot along with the crushed tomatoes and beef broth. Stir to combine everything.
Bring the chili to a boil over high heat. Once it's boiled, reduce to low heat. Simmer for 60 minutes covered, stirring occasionally, followed by 30 minutes partially covered (i.e. have the lid on but not all the way). This will help to thicken up the chili.
Then, take off the heat and serve. Garnish with your favourite toppings such as jalapenos, chopped green onion, (dairy free) cheese or sour cream. Enjoy!