Start by heating the olive oil in a large pot over medium heat. Add in the onions, carrots, celery, green bell pepper, and garlic and cook until soft. Make sure to stir frequently.
Add the ground beef and cook, breaking the meat up into smaller chunks, for 5-6 minutes, or until no longer pink. Add in the ras el hanout, cumin, paprika, salt, and black pepper. Stir then add the diced tomato, Bush's beans, tomato paste, water and bay leaves .
Bring to a boil over high heat, reduce the heat to medium-low then add the meatballs. After 5 minutes, give it a good stir then let it simmer for 40-50 minutes, stirring occasionally. Taste the chili and add additional salt and pepper if needed.
Serve the chili in bowls and top with fresh cilantro, jalapenos, sour cream, and radishes.