Heat oil in a large, heavy-bottomed, nonreactive Dutch oven over low heat for 3 to 4 minutes until simmering but not smoking. Add onions, carrots and bell pepper. Sauté until vegetables soften, 10 to 15 minutes. Add garlic, chili powder, cumin and coriander. Cook for 2 minutes. Increase heat to medium and add half the beef. Break up pieces with a wooden spoon and cook 3 to 4 minutes or until no longer pink and just beginning to brown. Repeat process with remaining beef.
Add beans, tomatoes and salt. Bring to boil, then cover, reduce heat to low and simmer for 1 hour, stirring occasionally. Remove cover and add marjoram. Simmer 15 minutes uncovered, stirring occasionally. If chili begins to stick to bottom of pot, stir in 1/2 cup broth and continue to simmer until beef is tender and chili is dark, rich and slightly thickened. Season with additional salt if desired.
Serve with your choice of toppings, such as 1 avocado, 2 chopped tomatoes, 1 cup grated Jack cheese, 1/2 cup sour cream and/or 2 tsp. fresh lime juice.
Note: Canned beans may be substituted with 1 1/2 cups dried beans (such as scarlet runner beans), soaked overnight, rinsed and simmered for 2 hours until fork tender.