Warm the olive oil in a heavy pot over medium heat.
Soften the onion and jalapeño until translucent, about 5 to 6 minutes.
Stir in the garlic, tomato paste, chili powder, cumin, paprika, and oregano. Cook 1 minute until fragrant.
Add the ground beef and break it into crumbles. Cook until browned, 6 to 8 minutes.
Spoon off any excess fat if needed.
Pour in the broth and scrape up any browned bits from the pot.
Stir in diced tomatoes, pinto beans, salt, pepper, and brown sugar. Bring to a gentle boil.
Reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.
Turn off the heat. Stir in the vinegar, rest 5 minutes, and adjust seasoning to taste.
Notes
For a smoky kick, add 1 to 2 tsp minced chipotle in adobo with the spices. Prefer extra hearty chili? Swap half the beef with chorizo or add a handful of corn during the last 10 minutes. Serve with shredded cheddar, sour cream, cilantro, and warm cornbread. Refrigerate up to 4 days or freeze up to 3 months.This recipe is an original creation inspired by classic Easy Beef and Pinto Bean Chili Recipes flavors. All ingredient ratios and instructions are independently developed.