Over a medium heat, heat the oil in a large pot and stir in the onion, jalapeños, Anaheim pepper and garlic until onion is translucent and everything is softened.
In a separate large skillet over medium to high flame, stir in the beef until browned and crumbly, breaking up the pieces with a wooden spoon, about 6-8 minutes. Add the Worcestershire sauce and garlic powder and crumbled bouillon cubes. Mix well and continue to sauté, scraping the skillet for any brown bits about 3-4 minutes. Combine the beef mixture with the onion/pepper mixture into the large pot.
Mix in the crushed San Marzano tomatoes, diced tomatoes and the tomato paste, as well as wine. Add the chili powder, cumin, brown sugar, paprika, salt and pepper. Bring the mixture to a boil then lower the flame to a summer. Cover it and cook until the vegetables are tender and the flavors have all incorporated into the chili, about 60 minutes. Stirring occasionally.
Mix the kidney beans into the chili. Simmer for about 20-30 minutes more.
Serve with melted shredded cheddar cheese, a dollop of sour cream, red onions, and extra sliced jalapeños on top of each portion if desired.