Place the ground beef, onion,red bell pepper and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
Pour in the tomatoes, green chilies Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the salt. Reduce the heat to low, cover and simmer for 1 and half hour. Remove the lid for the last 30 minutes of cooking.