Heat a heavy-bottomed pot over medium-high heat. Add the ground beef and cook until deeply browned, allowing it to develop color before stirring too often. Drain excess grease if necessary.

Add diced onion, bell pepper, and garlic. Cook until softened and fragrant. Stir in tomato paste and cook briefly to deepen its flavor before adding all dry spices. Stir to bloom the spices and intensify their aroma.

Pour in diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, brown sugar, vinegar, optional liquid smoke, and beans. Stir well to combine everything evenly.

Bring the mixture to a gentle boil, then reduce heat to a steady simmer. Cook uncovered for 30–45 minutes, stirring occasionally, until thickened and rich.

Taste and adjust seasoning as needed. The chili should coat the back of a spoon and hold its shape.

To serve, layer Fritos in bowls, spoon hot chili over the top, and finish with shredded cheddar. Add diced onions and jalapeños if desired. Serve immediately.