Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions and jalapeños, cooking and stirring frequently until the onions become translucent, about 6-8 minutes.

Add the minced garlic and sauté for an additional minute until fragrant.

Add the ground beef to the pot along with the salt and black pepper. Break the beef apart while cooking, leaving some larger chunks intact. Cook until the beef is no longer pink, approximately 8 minutes. Drain off excess grease if necessary.

Stir in the chili powder, dried oregano, ground cumin, and ground coriander, combining thoroughly. Cook for another minute to enhance the spices.

Mix in the tomato paste, diced tomatoes, and beef broth. Bring the mixture to a simmer, then lower the heat to medium-low. Allow the chili to cook for at least 30 minutes (up to 1 hour), stirring occasionally until it thickens.

The chili is ready once the liquid has reduced, achieving a rich, thick consistency.