Sauté the Vegetables: Heat the cooking oil or butter in a large stock pot over medium heat. Add the minced onion, diced green pepper, diced poblano pepper, and minced garlic. Sauté for about 5-7 minutes until golden brown and fragrant.

Brown the Beef: Add in the ground beef, breaking it apart with a wooden spoon. Cook over medium-high heat for 7-10 minutes until fully browned.

Stir in the Spices: Add chili powder, smoked paprika, garlic salt, chili pepper flakes, cinnamon, and sugar. Cook for 2 minutes, stirring constantly.

Add Tomatoes and Simmer: Incorporate the diced tomatoes, bring to a gentle simmer, cover, and cook on low for 2-3 hours.

Adjust Seasonings: Taste and adjust seasonings as necessary.

Prepare for Serving: Skim excess fat from the chili before serving. Optionally, cool overnight for better flavors.

Optional Bean Addition: Stir in rinsed beans when adding the tomatoes and allow to heat through during simmering.