In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!).
Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.