Step 1

Chop onion, carrot, and celery; set them aside.

Step 2

Brown meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up into crumbles, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain excess fat.

Step 3

Return pot to medium heat and add oil. When oil is hot, add onions, carrots, and celery; cook, stirring often, until vegetables start to soften, about 10 minutes.

Step 4

Add browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to chili. Add beans, and stir in jalapenos.

Step 5

Bring chili to a simmer and stir in chicken broth if needed for a thick but still soupy texture. Cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.

Step 6

Dice tomatoes and onion, and put each in a small bowl. Put cilantro, sour cream, and cheese in additional small bowls; the five bowls form the mini topping bar. Ladle chili into serving bowls, and add whatever toppings you like. Any leftovers can be refrigerated up to 4 days or frozen up to 3 months. (Pro Tip: This chili can also be frozen in airtight containers. Defrost it in the refrigerator. To reheat, warm the chili in a large pot over medium heat, stirring frequently until hot.)