In a large skillet, over medium heat, add the olive oil and ground beef. Cook for 5 minutes, breaking up meat into very small pieces.
Add the onion, jalapeño and bell pepper and sauté for 3 minutes.
Add chili powder, oregano and cinnamon. Mix to combine.
Add the beef stock, kidney beans, crushed tomatoes, diced tomatoes and red wine vinegar.
Bring the chili to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Uncover and simmer until chili thickens, about 5 - 7 minutes. Stir the chili often to keep it from sticking.
Season to taste with salt and pepper. Garnish with shredded cheese.