Brown beef in a large Dutch oven over medium heat. Drain beef, reserving 1/4 cup drippings in pan.
Add onion, bell pepper, and garlic to drippings; sauté over medium-high heat 6 to 8 minutes or until vegetables are tender. Return beef to Dutch oven.
Stir in chili powder and cumin; cook over medium heat 3 minutes, stirring occasionally. Stir in beef broth and next 3 ingredients. Reduce heat, and simmer, covered, 50 minutes, stirring occasionally. Add pinto beans, and cook 20 more minutes.