1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until fully browned with caramelized bits on the bottom of the pot. Leave 1 tablespoon of fat in the pot. Transfer beef to a plate and set aside.

2. In the same pot over medium heat, cook the diced onion and bell pepper for 5 minutes until softened and lightly golden. Add minced garlic and cook for 60 more seconds, stirring constantly, until fragrant.

3. Add the tomato paste and stir continuously for 1 to 2 minutes until it darkens to a brick-red color. Add the entire spice blend all at once — chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, cayenne, salt, and brown sugar. Stir constantly for exactly 60 seconds to bloom the spices in the fat.

4. Return the browned beef to the pot. Add crushed tomatoes, fire-roasted diced tomatoes, kidney beans, beef broth, and Worcestershire sauce. Stir well and scrape up any browned bits from the bottom. Bring to a full boil over high heat.

5. Reduce heat immediately to the lowest setting. Simmer uncovered for 45 to 60 minutes, stirring every 10 minutes, until the chili thickens naturally and deepens in color.

6. Taste and adjust seasoning before serving — add salt if flat, a pinch of cayenne if it needs heat, a splash of broth if too thick, or a pinch of sugar if too acidic. Serve in deep bowls with toppings of your choice.