Pour the oil into a large stock pot or Dutch oven, and heat it over medium-high heat. Add in the diced onion and diced red and green bell peppers.
Sauté the veggies, stirring occasionally, for about 10 minutes until the onions and peppers are soft.
Add in the minced garlic and diced jalapeño, and sauté everything for another two minutes.
Add the spices:
Stir in three teaspoons of the chili powder, the garlic powder, onion powder, cumin, and ½ teaspoon of the salt.
Continue to stir and cook the mixture for another 2 or 3 minutes, until the mixture is fragrant—do not allow the garlic to burn.
Add the rest of the ingredients:
Add in the tomato sauce, crushed tomatoes, and beer, followed by the corn, kidney beans, and bulgur wheat.
Simmer:
Stir everything together and bring the chili to a simmer.
Reduce the heat to medium, cover the pot, and cook for 20-25 minutes, until the bulgur is cooked through and tender.
Finish and serve:
Remove the lid. Stir in the remaining teaspoon of chili powder and ½ teaspoon of the salt.
Simmer the chili, uncovered, for another 15 minutes, until the chili has thickened.
Ladle chili into serving bowls. Add your favorite toppings and serve the chili hot.
Notes
The longer the chili sits, the thicker it will get, thanks to the bulgur which soaks up lots of liquid. Stir a little extra tomato sauce or water into the chili to make it a little thinner when reheating it.
If you're keeping this chili warm in a slow cooker, to serve at a party for example, keep the heat low and the pot covered. Check it every hour or so and add more liquid if necessary.