Heat olive oil in a large skillet over medium heat.
Add diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7 minutes.
Drain excess fat from the skillet if necessary.
Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes with their juice and beef broth to the skillet. Stir to combine.
Bring the mixture to a simmer and cook for 7 minutes until slightly thickened.
Remove from heat and stir in chopped fresh cilantro.
Serve warm as is or over rice or gluten-free tortillas.