Place a large and deep sided skillet on a burner over medium high heat.

Add the olive oil and vegetables to the skillet and saute until they are just starting to become tender.

Put the meat in the skillet with the vegetables, and cook until browned completely. Drain off any excess fat, and reduce the heat to medium.

Stir in the diced tomatoes, green chilis, minced garlic, chili powder, oregano and cumin. Add salt and pepper to taste.

Pour in the beef broth, and stir to combine completely.

Simmer the chili over low heat for 30-45 minutes to allow all of the flavors to really meld together before serving.