Heat a medium soup pot over medium-high heat with EVOO.
When oil is hot, add beef and season with salt, black pepper, chili powder and cumin.
Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon.
Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender. Add the hot sauce and tomato paste, and cook for another 3-4 minutes. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes.
In a medium-size mixing bowl, combine the scallions, cilantro, olives and tomatoes. Serve this mixture on top of the sloppy chili along with a handful of crushed tortilla chips.