Add the olive oil, onions, and jalapeños to a large Dutch oven (or soup pot) on medium heat and cook and stir regularly until the onions are translucent about 6-8 minutes.

Then add the garlic, and cook for 1 minute.

Now add in the ground beef, salt, and pepper. Break apart the beef but leave some bigger chunks. Cook for 8 minutes or until beef is no longer pink. (If there is an excess of grease in the pot, you can drain some off at this point.)

Add in the spices: chili powder, cumin, oregano, and coriander, and stir well, cook for about 1 minute.

Mix in the tomato paste, diced tomatoes, and beef broth and bring to a simmer, reduce the heat to medium-low. Cook for 30 minutes (or up to 1 hour), stirring occasionally.

The chili is done when the beef broth is reduced and it takes on a thick chili consistency.

Enjoy with your favorite toppings: cheese, sour cream, diced red onion, chopped green onion, jarred diced jalapenos, fresh diced jalapenos, diced tomatoes, salsa, or salsa verde.