In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add lean ground beef, chopped onion, diced jalapeño, and minced garlic. Cook for about 5–7 minutes, stirring frequently, until the beef is browned and the vegetables are tender. Drain excess fat.

Sprinkle in chili powder and cumin, stirring well to coat. Incorporate crushed tomatoes, diced tomatoes with juices, drained kidney beans, and beef broth. Optionally, add a splash of beer.

Bring to a rolling boil, which takes about 5 minutes. Once boiling, reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally.

Adjust seasoning with salt, black pepper, and optional brown sugar before serving. Ladle into bowls and garnish with toppings like shredded cheese or fresh cilantro.