Brown the ground meat in a large pot or Dutch oven over medium-high heat.

Drain any excess fat from the browned meat.

Add warm Mexican chili beans, tomato paste, tomato sauce, minced whole tomatoes, minced onion, minced green pepper, minced jalapeno peppers, Texas Pete, chili powder, oregano, sweet basil, and bay leaves to the pot.

Stir all ingredients together thoroughly.

Bring the mixture to a simmer.

Reduce heat to low, cover, and simmer for approximately 30 minutes, or until the chili has thickened to your desired consistency.

Remove bay leaves before serving.

Serve hot in large bowls.

Sprinkle with mozzarella cheese and top with a spoonful of low-fat sour cream.