Heat the oil in a large Dutch oven or pot set over medium heat. Add the onions, bell peppers, poblano peppers, jalapeno peppers, garlic, and 1 teaspoon salt. Cook, stirring, until the veggies are tender, about 8 minutes.
Add the ground beef, the remaining 1 teaspoon salt,and black pepper. Cook, breaking up the meat with the edge of a wooden spoon, until browned, about 7 minutes. Drain of all but 2 tablespoons excess fat.
Add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well-combined and the spices are fragrant, about 2 minutes. Add the fire-roasted tomatoes and beef broth. Stir to combine, then bring to a rapid simmer.
Reduce the heat to medium-low and cook,covered but stirring occasionally,for at least 30 minutes.(When I have more time, I prefer to reduce the heat to low and cook the chili, covered, for about 3 hours, stirring occasionally).
About 15 minutes prior to serving, add the beans and pepperoni, if using, and stir to combine. Cook, uncovered, until the beans are tender.
Add your desired toppings such as sour cream, cheddar cheese, corn chips, and/or green onions, and serve.