Chop the onion, green bell pepper, and garlic.

In a large pot, brown the ground beef over medium heat until fully cooked.

Add the chopped onion, green bell pepper, and garlic to the pot. Cook until softened, about 5 minutes.

Stir in the diced tomatoes, beef broth, tomato paste, kidney beans, and pinto beans.

Add chili powder, cumin, oregano, salt, and black pepper. Stir well to combine.

Bring the chili to a boil, then reduce heat and let it simmer for 45 minutes, stirring occasionally.

Serve hot, garnished with cheese or sour cream if desired.