Heat a large Dutch oven over medium-high heat. Add half the beef, press it into the pot, and leave it undisturbed for 3–4 minutes to develop a brown crust. Break it into bite-size crumbles and continue cooking until browned. Transfer to a bowl and repeat with the remaining beef. Leave about 2 tablespoons of rendered fat in the pot; drain the excess. Add the sliced smoked andouille sausage to the pot and cook, turning occasionally, for 3–4 minutes until lightly browned. Transfer it to the bowl with the beef.

Reduce the heat to medium. Add the onion, bell pepper, and optional jalapeño. Cook for 6–8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.

Stir in the tomato paste and cook for 2 minutes, until it darkens slightly. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and optional cayenne. Stir for 30 seconds, keeping the spices from scorching.

Pour in a little of the beef broth and scrape up the browned bits from the bottom. Return the beef, sausage, and collected juices to the pot. Add the remaining broth, crushed tomatoes, diced tomatoes, and Worcestershire sauce. Stir well and bring to a gentle simmer.

Reduce the heat to low and simmer with the lid slightly ajar for 45 minutes. Stir occasionally, scraping along the bottom so nothing sticks.

Stir in the kidney and pinto beans. Simmer uncovered for another 25–35 minutes, stirring regularly, until thick and rich. If it gets thicker than you want, add broth ¼ cup at a time.

Stir in 1 teaspoon apple cider vinegar. Taste and adjust the salt, heat, and remaining vinegar as needed. Remove from the heat and let stand for 10 minutes before serving.

Ladle into bowls and add a little cheddar, sour cream, and green onion, if desired. Serve with warm cornbread.