Brown the Meat:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef (or your protein choice) and cook, breaking it apart with a spoon, until browned and cooked through (about 7-10 minutes). Drain excess fat if needed.

Sauté the Vegetables:
Add the diced onion, garlic, bell pepper, and optional jalapeños to the pot. Sauté for 5-7 minutes until the vegetables are soft and fragrant.

Add the Tomato Base:
Stir in the tomato paste and diced tomatoes (with their juices). Add the chili powder, cumin, paprika, oregano, salt, and pepper. Mix well.

Simmer:
Pour in the broth and add the beans. Bring the mixture to a simmer, then reduce the heat and cook uncovered for 30-45 minutes, stirring occasionally. The chili will thicken as it cooks.

Taste and Adjust:
Taste the chili and adjust seasoning, adding more chili powder or salt if needed. Let it simmer longer if you want a thicker consistency.

Serve:
Once ready, ladle the chili into bowls. Garnish with fresh cilantro, a squeeze of lime, and optional sour cream if desired. Serve with cornbread, rice, or tortilla chips.