Step 1: Brown the lean ground beef in a deep skillet. Cook over medium heat until cooked all the way through, and then drain.
Step 2: In a large pan over high heat add in all of your additional ingredients: cooked ground beef, tomato juice, kidney beans, pinto beans, water, tomato paste, chili powder, cumin, black pepper, oregano, sugar, cayenne pepper, bell pepper, and chopped onions. Bring to a boil.
Step 3: Once your large pot of chili has started to boil, lower the heat and simmer for 2 hours uncovered.
To make this recipes flavors explode, consider grilling the beef with smoked hickory chips before crumbling and putting it in the chili to simmer.
Simmer the chili for at least 2 hours before serving to allow the flavors to meld together.
Consider doubling or even tripling this recipe to freeze leftovers for later.
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.