In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the finely diced yellow onions. Sauté them until they become translucent, about 4-5 minutes. Then, throw in the chopped sweet bell peppers and continue cooking for another 2-3 minutes. The goal here is to let their flavors mingle and soften.

Once the onions and peppers are nicely softened, you’ll want to add the minced garlic and tomato paste. Stir and cook for about 2 minutes, allowing the garlic to bloom and become fragrant. The tomato paste will caramelize slightly, adding a deeper taste.

Add the ground beef to the pot, breaking it up as it cooks. Stir occasionally until the meat is fully browned. This step is crucial; the browning process brings richness to the dish. Drain any excess fat if needed.

Now, let’s amp up the flavor. Sprinkle in the kosher salt, smoked paprika, ground cumin, dried oregano, chipotle chili powder, and ancho chili powder. Stir well, ensuring the seasonings coat the meat and vegetables evenly. This is where your dish starts to come alive!

Toss in the rinsed beans and the entire can of whole peeled tomatoes. If you're feeling adventurous, you can break the tomatoes with a spoon to create a chunkier texture or use crushed tomatoes if that's what you've got. Add the water and stir everything together to combine.

Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally. This allows the flavors to meld beautifully. If the chili gets too thick, add a bit more water until it reaches your desired consistency.

In the last 5-10 minutes of cooking, mix in the corn kernels. They’ll add a sweet crunch that perfectly balances the dish. Once everything is heated through, it’s time to serve!