For serving: cheddar cheese, jalapeno, cilantro, limes, bread
Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is hot, begin frying the ground beef in batches; I recommend splitting the 2 pounds into three portions. Brown each batch for 5 to 7 minutes, breaking up the ground beef with a flat spatula until only small pieces remain. Season the ground beef with salt. Once browned, transfer the beef into a large braising pot.
Next, into the same frying pan, add the onion and bell pepper; add more oil if needed. Saute this mixture for 4 to 5 minutes, until the onions are tender. Next, add in the garlic and cook for 30 more seconds. Add the spices next: smoked paprika, ground cumin, ground coriander, and chipotle chili powder. Toss the spices with the onion mixture and cook for 1 minute.
Deglaze the pan with the wine (or broth), cooking until the wine is almost completely evaporated, about 1 minute. Add this mixture to the ground beef.
Add the remaining chili ingredients into the braising pot: beef broth, tomato paste, diced tomatoes, drained kidney beans, chipotle peppers, salt, sugar and ground black pepper. Stir to combine all the ingredients together.
Bring the chili to a simmer over high heat first, then cover the pan with a tight-fitting lid and reduce the heat to low. Cover the beef chili over low heat for 2 hours, until the broth is reduced and rich.
For serving, top the chili with grated cheddar cheese, parsley or cilantro and sliced jalapeno peppers. Enjoy with rustic baguette, too.