In a large pot or cast iron Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, green pepper, and jalapeño.
1 tablespoon olive oil, 1 onion, 1 green bell pepper, 1 jalapeño
Sauté for 5-7 minutes until slightly tender.
Add the ground beef, breaking it apart with the back of a wooden spoon. Cook until the beef is thoroughly browned, about 5 minutes.
2 pounds lean ground beef
Add the garlic and stir for 2 minutes.
4 cloves garlic
Add all the spices and tomato paste, then mix well.
2 tablespoons chili powder, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1½ teaspoons cumin, 1 teaspoon dried oregano, 2 tablespoons tomato paste
Add the bay leaves and enough beef broth to just cover the ground beef, then stir.
2 bay leaves, 2-3 cups low-sodium beef broth
Bring the mixture to a boil, reduce the heat, cover, and simmer for 30 minutes. You can cook the chili for longer on a lower heat for more intense flavor, but it will be ready in 30 minutes if you want it quickly.
Serve the chili with a dollop of sour cream, chopped green onions, and shredded cheddar cheese.