Place a pot on the stove and put olive oil in. Heat it in a medium setting. Add the ground beef and cook for about 5-6 minutes, stirring occasionally.

Add the bell pepper and onion to the pot. Cook until the ground beef changes color, then add the minced garlic to the pot and cook for another minute.

Put tomato paste into the pot. Stir until the paste fully incorporates the other ingredients.

Pour the tomato sauce and water into the pot. Cook until the mixture boils. Add the drained beans and reduce the heat to a low setting.

Add black pepper, salt, sugar, cumin, paprika, chili powder, and cinnamon to the mixture. Close the lid halfway. Cook for another 20 minutes, or the chili thickens visibly.

Take the pot off the heat, and close the lid. Wait about half an hour for the consistency to set.

Divide the bean chili into serving bowls. Garnish each bowl with sour cream, cheddar cheese, and pickled jalapeno.