Brown the ground Chuck in a skillet over medium heat. Drain meat and add it to a large stockpot. Clean and dice both peppers. Add peppers and butter to skillet and saute until soft and then add to the meat in the large stock pot. Open all cans and add them to the stock pot along with the chili powder and the water. Add onion to the pot. Cook for 30 minutes over medium heat.
Serve. Garnish with shredded cheddar cheese and a dollop of sour cream or serve over cooked elbow macaroni.
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