Put the olive oil in a 4-quart pot, and let it warm briefly over medium-low heat. Add the green pepper, and saute it until soft -- about 2 minutes. Stir in the garlic, tomatoes, seasonings, brown sugar, beef, beans, and parsley. Then add the tomato paste, and stir until the liquid in the pot has thickened luxuriously -- about 1 minute. Fold in the sliced black olives. Cover the pot and let simmer quietly over low heat for 10 minutes. Divide the chili among bowls, topping each serving with a handful of the Fritos corn chips.