Toss the ground beef with 1½ tablespoons of the chili powder until the seasoning is evenly distributed. The beef should look lightly coated with the red spice before it goes into the pot.

Cook the seasoned beef in a large pot with the onion, jalapeño, and garlic, breaking up the meat as it browns; drain excess fat once the beef is cooked through. Look for browned bits clinging to the bottom and a nutty, toasted chili aroma rather than pale, steamed meat.

Add the remaining chili powder, cumin, bell pepper, crushed tomatoes, kidney beans, diced tomatoes with their juices, beef broth, beer, tomato paste, optional brown sugar, salt, and pepper; bring the mixture to a boil. Scrape the bottom of the pot as the liquid goes in so the browned fond dissolves into the sauce.

Lower the heat and simmer uncovered for 45 to 60 minutes, stirring now and then, until the chili reaches your preferred thickness. The beans should be tender and the sauce should cling to a spoon instead of running off like soup.

Spoon the chili into bowls and finish with cheddar cheese, green onions, cilantro, or other favorite toppings. The cheese should soften from the heat while the fresh toppings brighten the smoky sauce.