Brown ground beef till no longer pink, drain, and add to crock pot.
To the crock pot add the bell pepper, onion, all the beans (drain about 85% of the liquid from the beans before adding to the slow cooker), tomato sauce, diced tomatoes, and tomato puree. Add all the spices, and give it a good stir.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Top your chili with sour cream and shredded cheese if desired. Can be frozen for up to 5 months.