Heat olive oil in a large pot over medium-high heat.

Add most of the diced onions (keep a small handful aside for the end).

Sauté until they become translucent and soft.

Stir in the minced garlic.

Add the chopped jalapeños to the pot.

Sauté for another minute to release the flavors.

Add the chopped bell peppers.

Continue to sauté until the peppers begin to soften.

Increase the heat slightly and add the ground beef.

Use your spatula to break the meat into small pieces and prevent clumping.

Stir in half of the chopped cilantro.

Once the meat is mostly browned, add the Mexican spice mix (Link in the notes belows).

Stir well to ensure the meat is evenly coated.

Add the tomato paste and stir it into the meat mixture.

Then, add the diced fresh tomatoes.

Cook for several minutes until the tomatoes soften and release their juices.

Add the red kidney beans to the pot.

Pour in about half a cup of water to create a sauce-like consistency.

Lower the heat and let the chili simmer for 10–15 minutes to allow the flavors to meld.

Just before serving, stir in the remaining raw onions and the rest of the fresh cilantro.

This adds a fresh crunch and bright flavor to the dish.

Garnish with extra cilantro and jalapeño slices if desired.

Serve hot with your choice of rice or bread.