Mix all dry spices in a bowl and set aside.
In large pot, heat cooking oil and cook onions and red pepper over medium-high heat until onions are translucent, about 5 minutes.
Add ground beef. Cook until no pink remains in beef.
Add spices and stir until beef and onions are evenly coated. Cook for 1-2 minutes, stirring frequently.
Add diced tomatoes and beans. Cook over medium-high heat until chili starts a slow boil.
Reduce heat, cover and let simmer for 30 minutes.
Serve with shredded cheese and sour cream.