Bring a large pot to high heat and add the ground beef and chorizo. Cook, breaking the meat apart with a spatula for 5-6 minutes, until plenty of fat has rendered.
Add the onion and jalapeño to the pot and cook for another 5 minutes, until the onions turn translucent.
Next, add the cumin, chili powder, and tomato paste. Mix together well and cook for 4-5 minutes, until you can smell the tomato paste caramelizing.
Pour in the broth, bring back to high heat, and simmer for 3 minutes.
Stir in the beans and simmer for 3 minutes.
Remove from the heat, stir in the sugar, and add salt to taste.
Serve hot with sour cream, grated cheese, corn chips, and chopped chives, if desired.