Blend the Chipotle: Add the chipotles in adobo to a small blender or food processor and blend until smooth. Set aside, this will be your smoky backbone.

Sauté the Aromatics: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook until softened and lightly golden, about 5 minutes. Stir in the jalapeño and red bell pepper and cook 1 to 2 minutes more. Add the garlic and cook just until fragrant, about 30 to 60 seconds. Transfer vegetables to a bowl and set aside. Note: remove jalapeño seeds for less heat, or use only one jalapeño.

Season and Brown the Beef: In the same pot, add the ground beef along with the chili powder and cumin. Cook, breaking it up with a spoon, until browned and no longer pink. The beef does not need to be fully cooked through yet, it will finish simmering later. If you are using a high fat meat, consider draining off excess fat.

Build the Chili Base: Return the sautéed vegetables to the pot. Stir in the blended chipotle mixture, tomato paste, Worcestershire sauce, beef bouillon, brown sugar, crushed tomatoes and diced tomatoes with juices, drained and rinsed kidney beans, and beer. Mix well to combine.

Simmer Until Rich and Thick: Bring the chili to a gentle boil, then reduce heat to low. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until thickened and deeply flavorful. This slow simmer melds the flavors, cooks off the alcohol, and allows the chili to reach its full depth.

Serve and Garnish: Ladle into bowls and finish with your favorite toppings. Consider garnishes such as sour cream, red or green onion, cheddar cheese, freshly sliced jalapenos, cilantro, avocado and lime wedges, and tortilla chips on the side.