In a large pot or Dutch oven over the campfire, brown the ground beef, breaking it up as it cooks.

Add the diced onion and minced garlic, cooking until the onion is translucent.

Stir in the diced tomatoes, kidney beans, black beans, and beef broth.

Add the chili powder, cumin, oregano, salt, and pepper. Stir well to combine.

Bring the chili to a simmer and cook for about 30-40 minutes, stirring occasionally, until it thickens to your desired consistency.

Serve hot with optional toppings.