In a deep pot or Dutch oven, heat the oil over medium-low heat; add the bell pepper, jalapeño, and onions, saute until just getting soft, but do not brown. Add the meat and garlic, saute over low heat until the meat loses its color. I hate to say, get the meat grey, but really, that's what you want to do
Add the chili powder, salt, pepper, oregano, cumin, tomatoes, and beef broth (or water) so it just covers the meat; stir well, cover, and simmer over low heat for about 1 hour.
Add the beans and any additional water needed to cover the ingredients; cover the pot and simmer and additional hour.
Thicken by either cooking down the liquid or adding the masa.
Taste, adjust your seasonings, and serve it up. I like to top mine with some chopped onion (red onions are nice, as are green onions) and some shredded cheddar cheese. Crushed tortilla chips are also nice on top.
Crockpot: You could also make this in a crock-pot. If you do I wouldn’t bother with pre-cooking the meat or sauteing the peppers, just put the first ingredients into the crock-pot and cook on low until you are ready to add the beans, then kick it up to high; add the beans and allow it to continue to cook for an hour. Then proceed with the masa, it will probably take at least 15 minutes and up to a half an hour for the masa to fully thicken in a crock-pot.