It's about the beans, not the peppers.
This recipe has been designed for family consumption. It is not meant to be an endurance contest for some chuck-wagon wannabees. If your aim is to break out in a sweat, take a schvitz.
Saute one diced onion and one diced green pepper in a small amount of oil until they are soft. Remove from pan and set aside. Use the same pan to brown 1/2 pound of ground beef. Season the meat with 1-2 teaspoons of salt. In a large stock pot, stir together meat, onions and peppers, one large can of tomato puree, one cup each of cooked (not canned) red kidney beans, great northern beans, and pinto beans. Season with one teaspoon of fresh ground black pepper, 1/2 teaspoon of crushed red pepper flakes, one tablespoon of chili powder, and two tablespoons of red wine vinegar. Simmer over medium heat for about one hour, until the flavors are blended together. Serve in a wide soup bowl. Stand plain tortilla chips upright around the edges of the bowl. Top with shredded sharp cheddar cheese and chopped black olives.
Our panel of judges went to the test kitchens and gave this report:
The Mister: claims it gave him heartburn. "Don't make it again."
The College Man: ate heartily and took second helpings of the chips and cheese.
The Teen Queen: declined to participate.
The Cook: easy to make, not much on-your-feet time, too much leftover.