1. Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

2. Add the olive oil, onion, green bell pepper, and celery. Cook for 5 to 6 minutes until the vegetables soften.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well and cook for 1 minute.

5. Pour in the diced tomatoes and beef broth. Stir to combine and scrape up any browned bits from the bottom of the pot.

6. Bring the chili to a gentle simmer, then reduce the heat to low. Simmer uncovered for 25 to 35 minutes, stirring occasionally, until thickened.

7. Taste and adjust seasoning if needed.

8. Serve hot with sliced jalapeno, green onions, shredded cheddar cheese, and sour cream.