Add the ground beef to the stock pot and cook over medium heat until no longer pink, about eight minutes. Strain the beef from the pot with a slotted spoon and set aside. Drain all but about one tablespoons of the grease from the pot.

Add the diced onion and green bell pepper. Sauté the vegetables until they are tender, about 8-10 minutes.

Add the minced garlic and sauté for another 30 seconds.

Return the ground beef to the pot.

Add the pinto beans, kidney beans, diced tomatoes with their juice, the chili seasoning mix, chili powder and beef broth.

Stir until everything is combined, the bring the broth to a boil.

Cover the pot and reduce the heat to medium low. Simmer the chili for two hours, stirring occasionally.

Season with salt and pepper to your preference.

Serve Cowboy Chili hot with your choice of toppings.