In your dutch oven or large soup pot, heat olive oil over medium-high heat. Add the onion, jalapeno, and optional bell peppers stir for 2 minutes. Add garlic, stir for 1 minute.

Add the ground beef to the pot. Break it apart with a silicon or wooden spoon. Stir for 6-7 minutes, until the beef broken down and is browned and no longer red.

Add the chili powder, cumin, garlic powder, sugar, tomato paste, salt, pepper, and optional cayenne. Stir until well combined.

Add the broth, diced tomatoes (with their juice), and drained beans. Stir well.

Bring the liquid to a low boil. Then reduce the heat (low to medium-low) to gently simmer the chili, uncovered for 20-25 minutes, stirring occasionally.

Add a little sugar or salt to taste.

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.