Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed.
• Add diced onion, bell pepper, and jalapeño (if using). Cook for 5-7 minutes until vegetables are softened.
• Stir in minced garlic and cook for 1 minute until fragrant.
• Add chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and black pepper. Stir to coat the meat and vegetables.
• Pour in crushed tomatoes, tomato sauce, beef broth, and brown sugar (if using). Stir well to combine.
• Add kidney beans and pinto beans. Stir to incorporate.
• Bring the chili to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
• Taste and adjust seasoning as needed. Simmer uncovered for an additional 15-30 minutes if a thicker consistency is desired.
• Serve hot with desired toppings such as shredded cheese, sour cream, green onions, or cornbread.