In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.

Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook until vegetables are tender.

Stir in the crushed tomatoes, tomato paste, drained and rinsed kidney beans, chili powder, cumin, salt, black pepper, and cayenne pepper. Bring to a simmer.

Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.

Serve hot with optional toppings such as sour cream, shredded cheese, chopped green onions, and diced avocado.