Step 1

Heat oil in a Dutch oven set over medium-high heat.

Step 2

Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.

Step 3

Once browned, stir in the onions, bell pepper, and garlic.

Step 4

Continue to cook for 4 minutes, or until veggies are softened.

Step 5

Stir in chili powder, cumin, dried oregano, and paprika.

Step 6

Add tomato paste; stir to combine and cook for 3 minutes.

Step 7

Stir in the tomatoes.

Step 8

Stir in the broth, scraping up any browned bits from the bottom of the pot.

Step 9

Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.

Step 10

Remove from heat.

Step 11

Remove bay leaf and taste for salt and pepper; adjust accordingly.

Step 12

Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.

Step 13

Serve.