Heat a large skillet over medium heat. Add the ground beef and cook for 5 minutes or until no longer pink. Drain off the fat and return the pan to the heat.
Add the onion and green pepper to the pan and saute for 5 minutes. Add the garlic and saute 1 minute. Stir in the cumin, chili powder, salt, and black pepper.
Stir in the tomato paste, beef broth, 1/3 cup water, and tomatoes. Bring the mixture to a boil.
Reduce the heat to medium and simmer for 20 minutes or until slightly thickened. Remove from heat.
Place 1 oz. corn chips in each bowl. Top with the chili, 1 tablespoon of cheddar cheese, and 1 tablespoon of sour cream.