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Finely chop the white onion.
Grate the garlic cloves.
Dice the red bell pepper into 1 cm pieces.
In a bowl, combine the chopped tomatoes, red onion, coriander, and grated garlic.
Season with salt, cherry vinegar, olive oil, and sugar. Mix well and set aside.
Heat oil in a large pan over medium heat.
Add the ground beef and cook until browned. Season with salt and pepper to taste.
Once fully cooked, remove the beef and set aside.
In the same pan, add the diced red pepper and chopped onion. Sauté for a few minutes until softened.
Stir in the grated garlic and cook for 1 more minute.
Add the whole cayenne pepper, bay leaves, cayenne pepper, chili powder, cumin, and oregano. Stir well.
Return the cooked beef to the pan.
Mix in the tomato paste and canned chopped tomatoes.
Pour in the chicken stock, stir, and bring to a simmer.
Lower the heat and let it cook for 45 minutes, stirring occasionally.
Spoon the chili into bowls.
Top with pico de gallo, sour cream, and grated cheddar cheese.
Serve with tortilla chips and a wedge of lime.
Finish with a sprinkle of black pepper.