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Prepare the Ingredients: Chop the onion, garlic, bell pepper, and jalapeño pepper (if using).
Cook the Meat and Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon as it cooks.
Add the Vegetables: Once the meat is browned, add the chopped bell pepper and jalapeño to the pot. Cook for another 5 minutes until the vegetables start to soften.
Add the Tomatoes and Broth: Stir in the diced tomatoes (with their juice), tomato paste, and beef broth.
Season the Chili: Add the chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper (if using). Stir to combine.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-45 minutes, stirring occasionally to prevent sticking. Simmering longer will deepen the flavors.
Adjust Seasonings: Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
Serve: Ladle the chili into bowls. Top with a dollop of sour cream, shredded cheddar cheese, and chopped fresh cilantro if desired.