Heat a Dutch oven or large pot over medium heat. Add vegetable oil. When shimmering, add diced onion and green bell pepper. Cook, stirring occasionally, until softened, about 4–5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Brown the beef

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

Build the chili base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add diced tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until flavors meld and chili thickens. If it becomes too thick, add up to 1/2 cup more beef broth or water to reach desired consistency.

Adjust seasoning

Taste and adjust salt, pepper, or chili powder as needed. Keep warm while preparing crema and toppings.

Cilantro Crema

Combine sour cream, cilantro, lime juice, minced garlic, and salt in a small bowl or blender. Blend or whisk until smooth. Add water, 1 tablespoon at a time, to reach a pourable but thick crema consistency. Taste and adjust salt or lime as desired. Chill briefly if time allows.

Toppings & Garnish

Grate the cheddar cheese if not pre-shredded. Thinly slice scallions (white and green parts). Set aside some cilantro leaves for garnish.

To Serve

Ladle 1 generous cup of hot chili into individual bowls (about 1 1/4 cups per serving if dividing). Drizzle 1–2 tablespoons cilantro crema over each bowl. Sprinkle with 2–3 tablespoons shredded cheddar and 1 teaspoon sliced scallions. Garnish with extra cilantro leaves. Serve immediately with saltine crackers on the side.