In a large skillet, heat the olive oil over medium high heat. Once the oil is glistening, add the beef, onion, garlic, bell pepper, and carrots and cook, breaking the meat up with a wooden spoon, until browned and the onion is softened, 8 to 10 minutes.
Stir in the salt, chili powder, oregano, cumin, cinnamon, and tomato paste.
Add in the chicken stock and potatoes, stir to combine. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the potatoes are tender and the sauce has thickened, about 20 minutes.
Serve with cooked rice or warmed tortillas, garnished with fresh cilantro, and sliced jalapeño peppers, if desired.