Chop the onion, carrot, and celery. Set aside.

Brown the meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain any excess fat.

Return pot to medium heat and add the oil. When oil is hot, add the onions, carrots, and celery. Cook, stirring often, until vegetables start to soften, about 10 minutes.

Drain and rinse the beans. Roughly chop the jalapenos. Add the browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to the vegetable mixture. Add the beans and jalapenos and stir to combine.

Bring the chili to a simmer and stir in the chicken broth if needed for a thick but still soupy texture. Cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.

Dice the tomatoes and onion, and put each in a small bowl. Put cilantro, sour cream, and cheese in additional small bowls to form a mini topping bar. Ladle chili into serving bowls, and add whatever toppings you like. Any leftovers can be refrigerated for up to four days or frozen for up to three months.

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