Set a large pot or Dutch oven over medium heat. Add olive oil, then the diced onion and green pepper. Cook until they start to soften, about 5 minutes.

Stir in minced garlic until fragrant, about 30 seconds.

Add the ground meat, breaking it up with a spoon and seasoning with a pinch of salt as it browns.

When no pink remains, drain excess fat if needed.

Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30 to 60 seconds to toast the spices.

Pour in the diced tomatoes, tomato sauce, and broth. Bring to a gentle boil, then reduce to a low simmer.

Stir in the drained beans and sugar or maple syrup if using.

Let it simmer uncovered for 25 to 35 minutes, stirring occasionally. If you prefer it thicker, simmer a bit longer or mash a few beans with the back of your spoon.

Taste and adjust salt at the end. The flavors deepen as it sits, so chili is fantastic the next day.