In a large skillet or Dutch oven, heat over medium heat and add the ground beef. Cook for about 5–7 minutes, breaking it apart with a spatula until it is fully browned and no longer pink. Drain any excess fat, and then remove the skillet from the heat.

Add the diced onions, diced green bell peppers, and minced garlic to the skillet with the browned beef. Sauté for about 5 minutes until the onions become translucent and the peppers soften.

Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to coat the mixture evenly with the spices.

Pour in the tomato sauce, drained kidney beans, Worcestershire sauce, and beef broth or water. Stir thoroughly to combine all ingredients.

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

Taste the chili and adjust with additional salt, pepper, or spices if needed.

Ladle the chili into bowls and serve hot, topped with garnishes like shredded cheddar cheese or a dollop of sour cream.