Award-Winning Texas Chili

In a large pot over medium heat, brown the ground beef, stirring frequently until fully cooked. Drain excess fat if necessary.

Add the chopped onion, minced garlic, and diced jalapeños to the pot. Sauté until the vegetables are softened, about 5 minutes.

Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.

Add the diced tomatoes with their juice, beef broth, chili powder, cumin, oregano, salt, black pepper, and bay leaves. Mix well.

Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for at least 1 hour, stirring occasionally.

Taste and adjust seasoning if necessary. If the chili is too thick, add more beef broth as needed.

Remove bay leaves before serving. Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and sliced green onions if desired.