Heat a large Dutch oven or stock pot over high heat until just starting to smoke. Add oil and immediately add the onions and garlic. Stir the veg to coat in the oil. Season with one generous pinch of salt using all 5 fingers. This will help promote “sweating”, drawing out the natural juices from the onion and garlic. Stir to prevent sticking and burning.

Once the onions are translucent and the garlic is fragrant, add the beef and use a wooden spoon to break up the meat. Season with salt, pepper, chili powder, cumin, garlic, onion, oregano, thyme, and rosemary. Stir to fully incorporate the spices.

Add the tomato paste and stir it into the meat mixture, and let it cook for about 2 minutes to allow it to deepen in color and flavor.

Add the beans, fire-roasted tomatoes, and the crushed tomatoes. Stir. Add the jalapeño(s) and the beef broth. Stir. Season with salt and pepper to taste (yes you really do need to taste it at this point!). Cover and let simmer for at least 30 minutes or until you are ready to chow down.