Preheat a large frying pan over medium-high heat. Add the ground beef in batches and brown for 5-7 minutes. Season with salt and break apart. Transfer to a braising pot.

In the same pan, add oil if necessary, toss in diced onion and bell pepper. Sauté for about 4-5 minutes until soft. Add minced garlic and cook for 30 seconds. Transfer to pot with beef.

Stir in smoked paprika, ground cumin, ground coriander, and chipotle powder into the pot. Cook for 1 minute to enhance flavors.

Pour in red wine or beef broth to deglaze the pan, scraping up browned bits. Let liquid evaporate for 1 minute, then mix into the pot.

Add beef broth, tomato paste, diced tomatoes, kidney beans, chipotle peppers, salt, sugar, and black pepper to the pot. Stir until well mixed.

Bring to a vigorous simmer, then cover and reduce heat to low. Let it cook for 2 hours, stirring occasionally.