Ingredients:1 pound ground beef1 green bell pepper, chopped1 red bell pepper, chopped1 yellow onion, chopped2 cloves of garlic, minced1 can (14.5 oz) diced tomatoes1 can (8 oz) tomato sauce1 cup beef broth2 tbsp. chili powder1 tsp. cumin1 tsp. dried oreganoSalt and pepper to tasteShredded cheddar cheese and sour cream (optional toppings)

Instructions:In a large pot or Dutch oven, brown the ground beef over medium heat until no longer pink. Drain any excess grease.Add the chopped bell peppers, chopped onion, and minced garlic to the pot with the ground beef. Cook for 5 minutes or until the vegetables are softened.Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, dried oregano, salt, and pepper. Bring the mixture to a boil.Reduce the heat to low, cover the pot, and simmer for 30-40 minutes or until the chili has thickened.Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream if desired. Enjoy!