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In a large pot or Dutch oven, heat oil over medium-high until shimmering. Add 1 diced onion and ¾ teaspoon Morton kosher salt (or 1 teaspoon Diamond Crystal kosher salt); cook, stirring occasionally, until starting to soften, about 3 minutes.
Add 4 cloves minced garlic, 1 pound ground beef and ¾ teaspoon Morton kosher salt (or 1 teaspoon Diamond Crystal kosher salt) and cook, crushing with a wooden spoon, until beef is almost cooked through, about 4 minutes.
Add ¼ cup chili powder, 1 ½ tablespoons dried oregano and 1 tablespoon sugar; cook 2 minutes.
Add 2 cans tomatoes, 2 cups broth, 1 jar roasted peppers (diced), and 1–2 cans green chiles; stir to combine then bring to a boil over high heat. Reduce to a simmer and cook 5 minutes.
Stir in 2 cans drained beans; bring back to a simmer and cook 5 minutes. Season with salt to taste and serve.
Optional: serve with sour cream, shredded cheese, fresh cilantro, and/or crushed tortilla chips.