Heat corn oil in a large saucepot over medium heat.

Add minced onions, bell peppers, and garlic.

Sauté for 8-10 minutes until tender.

Remove from pot and set aside.

In the same pot, add the ground round and cook over moderately high heat until well browned, breaking it up with a spoon as it cooks.

Once browned, remove from heat and drain excess fat.

Return the vegetable mixture to the pot with the browned beef.

Add canned tomatoes, tomato paste, brown stock, mild chili powder, kosher salt, and pepper.

Mix well.

Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes, stirring often.

After 45 minutes, add the drained red kidney beans to the pot and continue to simmer for an additional 15-20 minutes, stirring often.

Ladle the chili into individual bowls and garnish as desired.

Serve hot.