Heat the Olive Oil:
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.

Cook Aromatics:
Add chopped onions and jalapeños to the pot. Sauté until the onions are soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Brown the Ground Beef:
Increase heat to medium-high, add the ground beef. Break it apart with a spoon, cooking until browned and no longer pink, about 8-10 minutes.

Season the Meat:
Sprinkle salt, black pepper, chili powder, oregano, cumin, and coriander over the beef. Stir well to coat all the meat evenly with the spices.

Add Tomato Paste:
Stir in the tomato paste, cooking for 2-3 minutes to deepen the flavor and caramelize slightly.

Add Tomatoes and Stock:
Pour in the diced tomatoes and beef stock. Stir to combine all ingredients.

Simmer the Chili:
Reduce heat to low and let the chili simmer uncovered for at least 1 hour, stirring occasionally. Add more beef stock if you prefer a thinner consistency.

Adjust Seasoning & Serve:
Taste and adjust salt, pepper, or chili powder as needed. Serve hot with your favorite chili toppings like shredded cheese, diced onions, or jalapeños.