Place the meat in a large pot, set over medium heat, and cook until no longer pink; drain excess fat. Add the onion, bell and jalapeno pepper and garlic and cook 3 to 4 minutes more. Mix in the remaining ingredients and bring the mixture, adjusting the heat up or down, to a gentle simmer. Partially cover and cook until the chili is thick and bubbly, about 45 to 60 minutes. Season with salt and pepper and serve.