Heat a large Dutch oven or heavy bottomed pot over medium high heat. Add your ground beef and diced onion. Break the beef apart with your spatula and cook until it is no longer pink and the onions are translucent and fragrant. Carefully drain any excess grease from the pot.

Stir in the minced garlic and cook for just about 60 seconds. You want it to become aromatic without burning.

Add the cubed potatoes, pinto beans, corn, diced tomatoes, and beef broth. Make sure you scrape the bottom of the pot to release any of those tasty brown bits from the beef.

Season the mixture with chili powder, cumin, salt, and pepper. Give everything a good stir to ensure the spices are evenly distributed throughout the soup. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 20 to 25 minutes. You will know it is ready when the potatoes are fork tender.

Taste your creation. Adjust the salt or heat levels as needed. If you like a thicker consistency, you can mash a few of the potatoes against the side of the pot to release their natural starches.