1. Prepare the Vegetables: Begin by prepping your vegetables. Chop the onion, green bell peppers, and red bell peppers into uniform pieces. Mince the garlic cloves.

2. Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess grease.

3. Sauté Aromatics: Add chopped onion and bell peppers. Sauté over medium heat for 5–7 minutes until softened and translucent.

4. Add Garlic and Spices: Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.

5. Introduce Tomatoes and Beans: Add crushed tomatoes, tomato sauce, diced tomatoes, and all three types of beans. Stir to combine.

6. Simmer for Flavor Development: Pour in beef broth and bring to a simmer. Reduce heat to low, cover, and let simmer for at least 1 hour (preferably 2–3 hours), stirring occasionally. For thicker chili, simmer uncovered for the final 30 minutes.

7. Adjust Seasoning: Taste and adjust seasoning as needed. Add brown sugar if desired to balance acidity.

8. Serve and Garnish: Ladle chili into bowls and garnish with cilantro, cheese, sour cream or Greek yogurt, green onions, and jalapeño slices as desired.