Part 3/7:
Brown the Meat - Add the ground chuck to the hot pot, spreading it out to encourage browning. Sprinkle in the chili powder, cumin, salt, oregano, garlic powder, and cayenne pepper. Stir to incorporate the spices into the meat and let it brown.
Cook the Vegetables - Once the meat is browned, remove it from the pot and set it aside. In the same pot, add a bit more oil if necessary and toss in the diced onion and bell peppers. Sauté for 5-10 minutes until softened. Add the minced garlic and cook for a couple more minutes, ensuring not to burn it.