Heat olive oil over medium heat in a large stock pot. Add garlic and onions, and cook for 3-4 minutes or until onions become translucent.

Add ground beef, and cook while stirring and separating meat for 5-6 minutes or until beef is browned. You can choose whether to drain off the fat in the pot or not.

Add in all remaining ingredients: kidney beans, tomato sauce, tomato paste, crushed tomatoes, beef broth, brown sugar, chili powder, cumin, smoked paprika, red pepper flakes, black pepper, and salt. Stir to combine.

Reduce heat and simmer chili, uncovered, for 25 minutes, stirring occasionally.

Remove chili from heat, and let rest for 5 minutes before serving. Top with shredded cheddar cheese and diced red onions, or other toppings as desired.