In a large pot, cook the beef over medium heat until it’s browned and fully cooked. Drain any excess fat.
Add the green peppers and onions to the pot. Sauté for about 5 minutes until they slightly soften.
Stir in the garlic, chili powder, cumin, and hot sauce. Cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes and water, and stir to combine all the ingredients.
Bring the chili to a boil, then reduce the heat and let it simmer for about 30 minutes.
Stir in the pinto beans and continue cooking for another 15-20 minutes until they’re heated through and the chili reaches your desired consistency.
Serve the chili hot, garnished with your choice of toppings like shredded cheese, diced onions, or sour cream.