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Heat olive oil in a large pot over medium-high heat. Add chopped onion and bell pepper or poblano; add minced garlic and/or minced jalapenos. Cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in tomato paste. Add chili powder, ground cumin, ground coriander, and dried oregano. Add optional seasonings and cook, stirring, until brick red, 1 to 2 minutes.
Add ground meat to the pot; season with kosher salt and black pepper. Cook, stirring, until no longer pink, 3 to 5 minutes.
Stir in two cans of beans or hominy (do not drain).
Add crushed tomatoes, water or beer, kosher salt, and bay leaves. Bring to a simmer and cook, stirring occasionally, until the tomatoes are soft and the chili has thickened, 35 to 45 minutes. Add frozen vegetables during the last 5 to 10 minutes of cooking, if desired.
Remove from heat and season with salt and pepper. For extra flavor, stir in additional seasonings.
Ladle the chili into bowls and serve with your choice of toppings.