Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it into bite-sized crumbles with a wooden spoon, until browned throughout. Drain excess grease.

Stir in the diced yellow onion, green bell pepper, and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant, then remove skillet from heat.

Transfer the browned beef and vegetable mixture into the base of a 6-quart or larger slow cooker.

Add the drained red kidney beans, black beans, crushed fire-roasted tomatoes, tomato sauce, tomato paste, and beef bone broth. Sprinkle all the spices evenly over the top (chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, pepper, and brown sugar). Stir thoroughly until completely incorporated.

Cover with the slow cooker lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The chili should thicken naturally into a rich, deeply colored sauce while the beans become buttery and tender.

During the final 30 minutes, uncover the slow cooker and give it a hearty stir. If you prefer an ultra-thick chili, allow it to simmer uncovered on LOW for 15 to 20 minutes.

Taste and adjust seasoning with additional sea salt or black pepper if desired. Ladle generous portions into deep bowls and crown with shredded sharp cheddar cheese, a dollop of cool sour cream, sliced scallions, and jalapeños. Serve immediately with warm honey skillet cornbread!