Heat olive oil in a large heavy Dutch oven or soup pot over medium-high heat. Add the halal ground beef, breaking it up with a wooden spoon into small crumbles. Brown for 7-8 minutes until cooked through. Drain excess grease if desired.

Add the diced onion and red bell pepper to the pot with the beef. Sauté for 4-5 minutes until softened and translucent.

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste deepens in color.

Add the chili powder, ground cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Stir for 1 minute to toast the spices and coat the beef.

Pour in the crushed fire-roasted tomatoes and halal beef bone broth, scraping up any browned bits stuck to the bottom of the pot.

Add the rinsed black beans, red kidney beans, and sweet corn kernels. Stir well and bring the chili to a lively boil.

Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 35-40 minutes, stirring occasionally, until the flavors meld and the chili is thick and glossy.

Uncover and simmer for an additional 10 minutes to reach your desired thickness. Taste and adjust seasoning with extra sea salt if needed. Ladle into bowls and top with shredded cheddar, sour cream, sliced jalapeños, and fresh cilantro.