In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Add the diced onion and ¾ teaspoon of kosher salt, stirring occasionally until the onion begins to soften, about 3 minutes.

Add the minced garlic and the lean ground beef to the pot. Season with an additional ¾ teaspoon of kosher salt.

Use a wooden spoon to break apart the beef as it cooks, about 4 minutes, until it’s nearly cooked through.

Incorporate the ¼ cup of chili powder, 1½ tablespoons of dried oregano, and 1 tablespoon of sugar.

Continue to cook for 2 minutes, allowing the spices to meld beautifully with the meat.

Add in the fire-roasted tomatoes with their juices, beef broth, chopped roasted red bell peppers, and 1 to 2 cans of diced green chiles.

Stir everything together and increase the heat until the mixture comes to a boil.

Once boiling, reduce the heat and let it simmer for about 5 minutes.

Stir in the drained kidney beans and bring the chili back to a simmer.

Cook for an additional 5 minutes. Taste and adjust salt as necessary before serving.

Serve hot with optional toppings like sour cream, shredded cheese, fresh cilantro, or crushed tortilla chips for added flavor and texture.