Dice the onion, bell pepper, jalapeño, and garlic.

Heat oil in a large pot over medium heat. Add onion and bell pepper; sauté two to three minutes.

Stir in garlic and jalapeño; cook one minute.

Add ground beef. Cook until almost browned. Drain extra grease if necessary.

Add chili powder, cumin, paprika, oregano, coriander, garlic powder, onion powder, salt, and pepper. Stir and cook for one minute.

Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir to combine.

Add the black beans and pinto beans.

Bring to a simmer, then reduce heat to low. Cook uncovered for 45–60 minutes, stirring occasionally.

Adjust seasoning or thickness as needed.

Serve warm with toppings and sides of your choice.