In a large pot over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon.

Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.

Stir in the pinto beans, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.

Pour in the beef broth and barbecue sauce, stirring to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, stirring occasionally.

Taste and adjust seasonings if necessary. Serve hot, garnished with fresh herbs if desired.