In a large soup pot over medium-high heat, add the ground beef and chopped onion. Cook for 7-10 minutes, crumbling and breaking up the beef until fully browned and the onion is translucent. Turn off the heat.

Drain the grease by tilting the pan to one side and spooning the grease into a foil-lined bowl. Refrigerate the grease until hardened, then discard.

Add the minced garlic to the pot and heat over medium-high for about 1 minute until fragrant.

Add the drained and chopped roasted red peppers, fire roasted diced tomatoes with their juices, drained kidney beans, and fire roasted green chiles with their liquid. Stir to combine.

Add all the spices: kosher salt, chili powder, cumin, garlic powder, cayenne pepper, red pepper flakes, and black pepper. Stir everything together thoroughly.

Stir in the brown sugar, starting with 1/2 cup (or just a couple tablespoons if you prefer less sweetness), and add more to taste.

Pour in the beef broth and add the tomato paste if using. Stir to combine all ingredients.

Bring the mixture to a boil over high heat, then reduce to a low simmer with slow bubbles rising from the center. Let simmer for 30 minutes, stirring every few minutes to prevent sticking.

Turn off the heat. Optional: stir in a big dollop of sour cream and a handful of shredded cheddar cheese for extra creaminess.

Serve hot, topped with sour cream, shredded cheese, and chopped green onions. Pair with sweet cornbread for the perfect comfort meal.