Cook the ground beef, diced onion, and diced green pepper in a large deep pot over medium heat, breaking the meat into small pieces as it cooks. The onions should turn soft and translucent and the beef should lose all pink color before you move on.

Drain the fat from the pot once the beef is fully cooked through. This keeps the chili rich instead of greasy and helps the spices taste cleaner in the finished bowl.

Stir in the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt until everything is evenly combined. As the spices hit the heat, the aroma will get warmer and more fragrant, which is your sign they’re waking up.

Bring the chili to a boil, then lower the heat and let it simmer for at least 20 min, or about 1 hour for the best flavor and texture. At first it may taste a little sharp and separate, but as it cooks the flavors meld, the chili thickens, and a reddish layer of oil may start to pool lightly on top.

Serve the chili warm with sour cream and shredded cheddar, as desired. The heat of the bowl should soften the toppings slightly without making them disappear completely.