In a large stock pot over medium heat add the oil and sauté the jalapeños, garlic, onion and chile. Add ground beef and cook until browned and season with salt to taste.
Next add the remaining ingredients, stir to combine, cover and simmer on low for 2 hours. If there is too much liquid at this time, simmer to reduce with lid off for 15 minutes.
Serve topped with a dollop of sour cream, shredded cheddar cheese and chopped cilantro.