Brown the ground beef. Drain and return to saucepan.
Add diced red onion (or yellow, or white), diced green peppers, diced tomatoes (undrained), tomato paste (plus 1-2 cans worth of water), black beans, red beans, garlic cloves, chili powder and salt and pepper to taste. Add some Tabasco or hot sauce if you need a lil kick.
Bring to bubbling, then reduce heat and simmer for 10 minutes. If you simmer longer, cover it so you don't lose too much moisture. Ladle into bowls and serve warm.
Cut cantaloupe into wedges or bite size pieces. I love the sweet, coolness of cantaloupe paired with a thick, hearty chili.
Serve Green Pepper Chili with Cantaloupe.