SERVES: 4 | PREP TIME:
Place a large, heavy stock pot over medium-high heat. Add the vegetable oil followed by the ground beef, salt, and pepper. Cook the beef, breaking it up as you go, until the meat has browned, about 7 minutes. Add the onion, bell pepper, celery, carrots, salt, and pepper to the pan and cook until the vegetables begin to caramelize, about 10 minutes more. Add the paprika, cumin, chipotles, serrano, and garlic and cook for 2 minutes more.
Pour in the tomatoes, beans and their juices, tomato puree, and beef broth. Season the chili with salt and pepper, then bring to a boil. Reduce the heat to low and simmer the chili, allowing the flavors to develop, about 20 minutes. Ladle the chili into bowls and sprinkle with 2 tablespoons of shredded cheddar. Top the cheese with 1 tablespoon of sour cream and garnish with a cilantro leaf.