Heat a 5-6 quart Dutch oven or large pot over medium heat. Add the oil, chopped onions, and bell pepper, and sauté for about 3 minutes until they've begun to soften up. Add the minced garlic and spices and stir. Cook the vegetables for another 3 to 4 minutes, until the peppers are soft.

Increase the heat to medium-high and add the ground beef to the pot. Cook the beef while breaking it up with a wooden spatula, for 7 to 10 minutes until the meat is cooked through and no longer pink.

Add the beans, diced tomatoes (with the liquid), and the tomato puree to the pot. Stir to mix all the ingredients and bring them to a light boil (when it simmers on the sides).

Reduce the heat to low, give it one last stir, cover, and simmer the chili for 30 to 45 minutes, opening up the lid to stir once or twice.

Ladle the chili into bowls and top it with your favorite toppings, such as shredded cheese and sour cream.

Leftovers can be stored in the fridge in an airtight container for up to 4 days or frozen, once cooled, in freezer-safe containers for up to 3 months.