Prepare the Ground Beef: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 500 grams of ground beef (or chicken, as preferred) and break it apart using a wooden spoon. Cook the meat for 5-7 minutes until browned, and be sure to drain any excess fat to avoid making the chili greasy.

Add the Vegetables: Add 1 finely chopped onion and 2 minced garlic cloves to the cooked meat. If desired, add 1 chopped chili pepper for extra heat. Cook the mixture for 5 minutes or until the vegetables soften.

Add the Enchilada Sauce and Spices: Pour in 1 can of enchilada sauce (about 400 grams). Then add 1 teaspoon of cumin, 1 teaspoon of ground chili pepper (optional), 1 teaspoon of black pepper, and 1/2 teaspoon of paprika (optional). Stir the mixture well to ensure the spices are evenly distributed.

Add the Tomatoes and Beans: Add 1 can of diced tomatoes (400 grams) to the pot. You can also add 1/2 cup of red or black beans, depending on your preference. Mix all the ingredients together and let the chili simmer gently.

Add the Broth: Pour in 2 cups of beef or chicken broth, and stir the ingredients well. Let the mixture simmer on low heat for 20-30 minutes, allowing the flavors to meld together.

Serve: Once the chili reaches the perfect consistency, serve it with rice, bread, or any preferred accompaniments.