Begin by gathering all your ingredients for the chili. Chop the onion, garlic, and bell pepper into small, even pieces. Drain and rinse your beans thoroughly.

In a large pot, heat over medium heat and add the ground beef. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat.

Add the chopped onions and bell peppers to the pot. Sauté for about 5 minutes until onions are translucent. Stir in minced garlic and cook for an additional minute.

Pour in the canned diced tomatoes, drained beans, chili powder, cumin, and beef broth. Stir everything together and bring to a gentle simmer.

Reduce the heat to low, cover the pot, and let your chili simmer for 20-30 minutes. Stir occasionally to prevent sticking.

Ladle the chili into bowls and garnish with sour cream or shredded cheese as desired. Serve immediately.