Heat the oil in a medium-large pan. then saute the chopped onion in the oil stirring occasionally until the onion turns golden brown, then add the garlic for about 30 -45 seconds. Add the bell pepper and continue cooking until the pepper has softened.

Transfer the onion, garlic, and bell pepper to a medium-large pot and brown the meat in the pan, turning it over with a large fork or similar utensil until it is completely cooked. Drain off any water/fat and add it to the pot.

Add the remaining ingredients to the pot and mix the chili with a large spoon . Bring it to a boil uncovered under medium-high heat, then lower the heat and continue to simmer the mixture until it is the desired thickness, about 3 hours.

Once the chili is ready, taste to determine if the salt and spice level are to your liking. If they are, leave as is. If it needs either salt or more kick from chili powder or cayenne, add it and cook another 10-15 minutes. Then add the beans (either drained from a can or cooked from dried), let the beans heat for a few minutes in the hot chili, and serve it topped with sour cream or grated cheddar cheese. It can top spaghetti or rice, or you can serve it plain or with cornbread on the side.