Heat a large pot (or Instant Pot on Sauté). Add vegetable oil, then sauté onion, garlic, and jalapeno until softened (about 3–4 minutes). Add ground beef and brown it, breaking it apart.

Stir in your favorite chili spices and flour. Cook for 1–2 minutes to coat and remove the raw flour taste.

Pour in water and beef base, stir to combine. Mix in tomato paste, diced tomatoes, and red kidney beans.

Stovetop Method: Bring to a boil, then reduce to low and simmer uncovered for 30–40 minutes, stirring occasionally.

Instant Pot Method: Lock the lid, set valve to sealing, and pressure cook for 15 minutes. Let release naturally for 10 minutes.

Stir well, taste, and adjust with additional chili spices or salt. Serve hot with optional toppings like cheese, sour cream, or chopped green onions.