Ingredients:

1 tablespoon vegetable oil
2 onions, peeled and chopped
1 green bell pepper, stemmed, seeded, chopped
2 tablespoons Gebhardt's Chili powder
1 tablespoon ground cumin
1 teaspoon salt
8 garlic cloves, minced
2 lbs lean ground beef
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
2 (15 1/2 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes
1 cup beef broth

Heat the oil over medium heat in a large soup pot. Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt. Cook until onions and pepper are translucent. Stir in the garlic and cook for 15 seconds. Add the beef and increase the heat to medium-high. Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt. Bring to a boil, reduce to simmer, cover and cook for 45 minutes. Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor. Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.

Source: Recipezaar.com