Brown beef in 2 batches in thick-bottomed soup kettle; drain off fat and set browned beef aside. Heat 3 tbsp. oil in kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add red bell pepper and garlic, continuing to cook 2-3 more minutes. Add black pepper, ground cumin, Chipotle and cayenne to taste plus chili powder. Stir continually until spices begin to stick to bottom of kettle and brown. Quickly add 3 cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans. Add the beef but try not to include any fat that may have accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high causing chili to stick to the bottom of kettle.