In a small bowl, mix together the chili powder, cumin, salt, garlic powder, smoked paprika and black pepper. Set aside for now.
Heat a large stockpot over medium heat for 2 minutes. Add the onion and green bell pepper and saute for 5 minutes, stirring frequently and adding a splash of water if they start to stick.
Stir in the spice mixture you set aside earlier and cook for 1 additional minute, stirring continuously.
Add the tomato puree, diced tomatoes (with the juice), both types of beans, green chilies, water, Worcestershire sauce and vinegar and stir well. Bring the Chili to a boil over high heat, then reduce heat to medium-low and place a lid on the pot at an angle. Simmer for 15 minutes, stirring occasionally.
Fill your bowl with steaming Chili and add a little hot sauce if you want to kick it up a notch. Then squeeze some lime juice on top and sprinkle with cilantro. Dig in, you gorgeous Dirty, you!
Note: While delicious right away, the flavor is even better after spending a day or two in the fridge to let the flavors meld.