Add the olive oil to a large pot (you need a big one) over a medium flame and let it warm up for a minute or two. Add the chopped onions and stir. Cook for about 5 minutes, until fragrant. If they start to burn, add a splash of water.

Add the ground beef, garlic, and tomato paste with salt and pepper to taste. Break up the beef with a wooden spoon and stir until everything is incorporated. Let the beef cook through completely (about 6-8 minutes).

If using, add the wine or beer. Cook over medium heat for another 5-7 minutes so the alcohol evaporates completely. Then add the bell peppers and stir. Cover the pot so they soften quickly and let them cook for about 5 minutes.

Add the lightly mashed kidney beans (this helps thicken the chili) followed by the diced tomatoes, broth, chili powder, paprika, cumin, chipotle powder, and brown sugar. Stir everything together well and bring it to a low boil. Then reduce to a simmer and cook uncovered over low heat for 45-60 minutes (trust me).

When it's done cooking, most, but not all of the liquid in the chili should have completely evaporated. The mixture will be thick, but still a little liquidy. Taste it and adjust the spices as necessary. You may want to add more salt, make it spicier, etc. (An easy way to add be would be stirring in siracha). Squeeze half a lime over the chili and stir. If meal prepping, divide between three (or four depending on how much you want to eat) meal prep containers. Garnish with extra lime wedges and cilantro if desired. Keep shredded cheese on the side to add right before heating up!