Heat 1 tablespoon of olive oil in heavy-bottomed pot or dutch oven over medium-high. Add the ground beef to the pan with the teaspoon of salt and brown. Breaking it up as it cooks.

Once the meat has started to brown, add the diced onion, diced celery, and diced green pepper to the pot. Continue to cook until the onion begins to become tender.

Add the mined garlic, green chiles, cajun seasoning, smoked paprika, and black pepper to the pot and cook for about 1-2 minutes. Stirring to ensure the spices don't burn.

Next add the red kidney beans, black beans, canned tomatoes, and beef broth to the pot. Bring the chili to a roiling boil and then reduce the heat to a simmer. Let the chili simmer, uncovered, for 20-25 minutes. You can add a bit more broth to your liking, if needed.

Serve the chili with sour cream, green onions, and corn bread.