In a very large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef. Break it up with a wooden spoon and brown thoroughly, draining off excess fat once cooked. Transfer the browned beef to a separate bowl, leaving 1 tablespoon of rendered fat in the pot.

Reduce the heat to medium. Add the diced onion and bell pepper. Sauté for 5 to 7 minutes until the onion is translucent and soft. Add the minced garlic and minced jalapeño (if using) and cook for just 1 minute until fragrant.

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, oregano, onion powder, salt, and pepper directly into the cooked vegetables. Cook, stirring constantly, for 1 to 2 minutes.

Return the browned ground beef to the pot. Stir in the diced tomatoes (undrained), tomato sauce, and beef broth. Add the Worcestershire sauce and the pinch of sugar (if using). Bring the mixture to a low boil, then immediately reduce the heat to low.

Cover the pot partially and let the chili simmer gently for 60 to 90 minutes. Stir occasionally to prevent sticking.

During the last 15 minutes of simmering, stir in the rinsed kidney beans and black beans. Taste and adjust seasoning, adding more salt or chili powder as needed.

Remove the chili from the heat and let it cool completely before freezing. Package into portions and store in the freezer.