In a large Dutch oven or heavy-bottomed pot over medium-high heat, brown the ground beef while breaking it into small crumbles with a wooden spoon until no longer pink, approximately 8-10 minutes.

Using a slotted spoon, remove the beef from the pot and set aside, leaving 1-2 tablespoons of the rendered fat in the pan.

Add the diced onion and bell pepper to the pot and sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.

Stir in the minced garlic and tomato paste; cook for 2 minutes, stirring constantly until the tomato paste darkens slightly.

Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the vegetables, stirring for 1 minute to bloom the spices in the residual fat.

Return the cooked beef to the pot and stir in the crushed tomatoes, diced tomatoes, beef broth, brown sugar, and Worcestershire sauce.

Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.

Simmer the chili for 45 minutes, stirring occasionally to prevent sticking.

Stir in the kidney beans and pinto beans, then continue to simmer uncovered for an additional 15 minutes to allow the sauce to thicken.

Season with salt and black pepper to taste and serve hot with desired toppings.