In a large pot or Dutch oven, heat oil over medium-high heat. Once hot, add the onion, bell pepper, celery, carrots, and jalapenos; cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander, and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 5 minutes.
Add the tomatoes, beans, bay leaf, and 1 cup water; stir. Bring to a simmer, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf.
Meanwhile, combine the yogurt, vinegar, cilantro, chives, scallions, salt, and pepper in a bowl; mix well. Cover and refrigerate until ready to serve.
Serve chili hot, topped with ranch sour cream and 2 tablespoons fried onions.