Prepare the Ingredients: Dice the onion, bell pepper, and garlic. Drain and rinse the beans. If using fresh corn, remove the kernels from the cob.
Cook the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
Sauté the Vegetables: Add the diced onion, bell pepper, and minced garlic to the pot with the beef. Cook until the vegetables are softened, about 5-7 minutes.
Add the Remaining Ingredients: Stir in the diced tomatoes, kidney beans, corn, chili powder, cumin, paprika, chili peppers (if using), and sugar. Mix well.
Simmer the Chili: Pour in the broth and stir to combine. Bring the chili to a simmer over medium heat. Lower the heat and let it simmer for at least 45 minutes, stirring occasionally. The flavors will deepen as it cooks.
Adjust Seasonings: Taste the chili and adjust the seasonings with salt, pepper, or additional chili powder if needed. If the chili is too thick, add more broth to reach your desired consistency.
Serve: Ladle the chili into bowls and top with your choice of toppings, such as shredded cheese, sour cream, or green onions.
