Begin by gathering all your ingredients and placing them on your workspace. This practice, called 'mise en place,' makes cooking smoother and prevents you from forgetting anything.

WARNING: Use caution with sharp knives. Finely chop the yellow onion and bell pepper into small, even pieces. Mince the garlic cloves. Uniform sizes ensure even cooking.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until thoroughly browned.

Once the beef is browned, carefully drain off any excess fat from the pot. This prevents the chili from being greasy. You can tilt the pot and spoon out the fat, or transfer beef to a colander.

Return the pot to medium heat. Add the chopped onion and bell pepper to the pot. Sauté for 5-7 minutes until softened. Then, stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika.

Pour in the diced tomatoes (undrained) and beef broth. Add the rinsed and drained kidney beans. Stir everything well to combine, scraping any browned bits from the bottom of the pot.

Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 60 minutes, or up to 90 minutes, stirring occasionally.

In a small bowl, whisk together the masa harina with 1/4 cup of cold water until smooth. Slowly stir this mixture into the simmering chili. Continue to cook for another 5-10 minutes, stirring occasionally, until the chili thickens to your desired consistency.

Remove the pot from the heat. Taste the chili and adjust the salt and black pepper as needed. Remember, you can always add more, but you can't take it away!

Ladle the hot chili into bowls. Garnish with fresh chopped cilantro and shredded cheddar cheese, if desired. Serve immediately and enjoy your homemade Mexican Chili con Carne!