In a large pot over medium heat, sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.

Add ground beef to the pot and cook until browned (approximately 7 minutes), breaking it up with a spatula.

Stir in canned tomatoes, chili powder, cumin, salt, and pepper; cook for about 2 minutes.

Pour in beef broth and add kidney beans; stir well and bring to a boil. Reduce heat to low.

Simmer uncovered for at least 20 minutes to allow flavors to develop.

Serve warm with desired garnishes like shredded cheese or sour cream.