2 pounds ground beef chuck
1 medium chopped onion
1/4 cup chopped green bell pepper
14 ounces beef broth
16 ounces dark red kidney beans, drained and rinsed
8 ounces tomato sauce
1/4 cup mild chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 tablespoon chopped jalepeno, optional
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoons crushed red pepper
1/2-1 cup water or tomato juice

In 4 quart Dutch oven, cook onion, beef and pepper together till meat is brown and onion is tender. Cover and cook 20 minutes, stirring occasionally, before draining fat. Add remaining ingredients except for water. Bring to boil and reduce heat. Cover and simmer 1 hour, stirring occasionally. Add enough water or juice in the last 20 minutes to create desired consistency.