Crumble the beef with a spoon or spatula in a large pot or dutch oven over medium high heat until it’s browned (takes about 10 minutes).
Dump in the onion, bell pepper, jalapeno, and garlic and cook another 10 minutes until the vegetables are soft.
Add the chili powder, cumin, paprika, cayenne, salt, and pepper (and garlic powder if you used it instead of whole garlic) to the pot and stir until evenly dispersed and toasted.
Plop in the tomato pasted and stir for another minute until it’s covering everything.
Pour in the diced tomatoes and 2 cups of broth and stir to combine.
Turn the heat up slightly until everything comes to a slight bubble.
Simmer for 20-25 minutes.***
Add the additional cup of broth if it is too thick.
*90/10 ground sirloin is perfect, but if you use 80/20 chuck be sure to drain the fat after you brown the meat
**WEAR GLOVES when dicing the jalapeno, and/or wash your hands after thoroughly! I wear contacts and one time when I took my contacts out one night after chopping jalapenos that day, there must have been some jalapeno residue left on my hands and my eyes were on fire! It hurt so bad!
***You can simmer it for up to an hour if you have the time. The longer it simmers the better the flavors meld together. Actually this chili is amazing the day after!