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Heat a large Dutch oven on the stove over medium heat. Once hot, add the oil and swirl to coat the bottom of the pot. Add the onions and saute for 2 minutes, then add the jalapenos and saute for an additional 2 - 3 minutes (or until the onions are turning translucent). Add the salt and stir to combine. Add the garlic and saute for approximately 30 seconds (or until aromatic).
Add the beef and brown it. Saute until there is no visible pink (approximately 8 minutes).
Add the cumin, oregano, smoked paprika, cayenne pepper, and stir to combine and evenly coat the meat. Saute for 2 minutes to toast the spices.
Add in the tomato paste, diced tomatoes with juices, water, roasted beef base bouillon, and kidney beans. Stir to combine and bring to a boil. Reduce the heat to a simmer.
Simmer for 1 ½ hours, or until the chili has thickened somewhat.