Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion and sauté for 5 minutes until softened.

Add 3 minced garlic cloves and cook for another minute until fragrant.

Increase heat to medium-high, add 2 lbs ground beef, and cook until browned, breaking it up with a spoon.

Drain excess fat if desired. Stir in 2 15-oz. cans diced tomatoes (no sugar added), 1 cup beef broth, 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp oregano, and ½ tsp salt.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, stirring occasionally.

Taste and adjust seasonings as needed. Serve hot with your favorite keto-friendly toppings.