In a large Dutch oven, heat the vegetable oil over medium-high heat. This will help to brown the meat and develop flavor.

Add the ground beef to the pot. Use a wooden spoon to break it up and cook until browned, about 5-7 minutes. Ensure the beef is cooked through and no longer pink.

Once browned, drain excess fat if necessary, leaving about 1 tablespoon in the pot for flavor.

Add the chopped onion and garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for an additional 1-2 minutes to toast the spices, which enhances their flavors.

Pour in the beef broth and crushed tomatoes. Stir well to combine all ingredients.

Add the Worcestershire sauce and chopped jalapeños. This will add depth and a kick of heat to the chili.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, stirring occasionally. This slow cooking allows the flavors to meld beautifully.

After an hour, taste the chili and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 30 minutes.

Ladle the chili into bowls. Top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro if desired.

Serve hot with cornbread or tortilla chips for a complete meal.