Heat a large 5-liter pot. Add the minced beef. Cook, stir and separate the meat, until golden brown. Drain the excess fat, and leave a small amount to cook the onions in it.
Add the onion and cook for about 5 minutes. Add the garlic and jalapeño; Cook until tender. Add the chili powder and cumin. Continue cooking until they release odor, approximately 1 minute.
Add the ground tomatoes and the tomato sauce. Cook over low heat for about 30 minutes.
Add the beans and continue cooking, uncovered, until the meat and beans are very soft and the chili is thick, about 30 minutes more. Serve in small bowls. Garnish each bowl with 1 tablespoon of yogurt and cheddar cheese.