In a large soup pot over medium heat, brown the ground beef.

Drain any excess fat.

Add the chopped onion and green pepper to the pot.

Sauté until the vegetables are tender.

Stir in the salsa, drained light red kidney beans, drained dark red kidney beans, whole tomatoes, hot pepper sauce, and salt to taste.

If needed, add enough water to just cover the ingredients.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 2 to 3 hours, stirring occasionally, until the chili thickens and the flavors meld.

Adjust salt and hot pepper sauce according to taste.