First, heat the olive oil in a large pot over medium heat. When it shimmers, toss in the chopped onion and green bell pepper. Sauté them until they become soft and fragrant, about 5 minutes. Add the minced garlic and stir for an additional minute. There’s nothing like the smell of sizzling vegetables to get your appetite going!

Next, increase the heat to medium-high. Add in the ground beef. Break it up with a wooden spoon and season with salt and freshly cracked black pepper. Cook until the beef is browned and no longer pink, about 7–10 minutes. Don't rush this step; browning the beef adds a rich flavor to the final dish.

Once your beef is thoroughly cooked, it’s time to add the spices. Sprinkle the chili powder, smoked paprika, ground cumin, and dried oregano over the mixture. Stir well so that the spices coat the meat and vegetables. Cook for about 2 minutes, allowing those flavors to intensify.

Now, add the tomato paste and canned fire-roasted tomatoes (including their juices). Stir to combine thoroughly. This is where the chili starts to look rich and inviting. I often sneak a taste here to savor the combination of tomatoes and spices!

Next, pour in the beef broth (or beer and beef broth mix) and Worcestershire sauce. Add the sugar and bay leaf, stirring everything together. The mixture should start simmering. If it looks too thick, don’t hesitate to add a bit more broth.

Once it reaches a simmer, reduce the heat to low. Cover the pot and let your chili gently simmer for about 30–40 minutes. This step allows all those flavors to meld beautifully. Stir it occasionally to keep an eye on it.

When your timer goes off, taste the chili. Adjust seasoning if needed. Decide how spicy you want it—add extra jalapeños if you dare! Remove the bay leaf before serving.