Heat Cooking Oil (2 tablespoon) in a large pot over medium high heat. Add Ground Beef (1 pound) and cook until mostly browned, breaking it up as you go, two to three minutes.
Add Onion (1), Red Bell Pepper (1), Garlic (2 clove), Salt (1 teaspoon) and Ground Black Pepper (to taste). Cook for about three minutes, until onion is translucent.
Add Tomato Paste (3 tablespoon), Chili Powder (1 1/2 tablespoon), Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon), Onion Powder (1 teaspoon), Garlic Powder (1 teaspoon) and Cayenne Pepper (1/4 teaspoon). Cook until the tomato paste is well blended with the beef, about one minute.
Add Diced Tomatoes (1 can) with juice, Beef Broth (1 can), and Red Kidney Beans (1 can). Stir together and bring to simmer, then turn down to medium-low to simmer gently. Cook for an hour and a half to 2 hours stirring occasionally, until the sauce thickens.
Taste and adjust seasoning. Serve topped with Cheddar Cheese (to taste), Sour Cream (to taste) and Scallion (to taste).