Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into small pieces. Drain any excess fat.

Sauté the Vegetables: Add the chopped onion and green bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Remaining Ingredients: Stir in the kidney beans, pinto beans, crushed tomatoes, tomato sauce, chili powder, cumin, paprika, salt, black pepper, cayenne pepper (if using), sugar (if using), and beef broth. Mix well to combine.

Simmer: Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally. If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes.

Adjust Seasoning: Taste the chili and adjust seasoning if necessary. You can add more salt, pepper, or spices according to your preference.

Serve: Serve hot, garnished with shredded cheese, sour cream, chopped green onions, or tortilla chips if desired.