Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Prick each potato several times with a fork. Rub them lightly with olive oil and sprinkle with salt. Place potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when squeezed.

While potatoes are baking, heat a large pot or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Add the diced onion to the pot with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices. Pour in the diced tomatoes (undrained) and beef broth.

Add the drained and rinsed kidney beans and pinto beans. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Once the potatoes are baked, carefully slice them open lengthwise. Fluff the inside with a fork. Spoon a generous amount of hot chili over each potato. Serve immediately with your favorite toppings.