Heat a large stock pot over medium-high heat. Crumble the ground chuck into the hot pan, and cook until evenly browned.
Drain off excess grease. Add onion, red pepper flakes, and 1/2 tablespoon of the cumin; cook and stir until onion is tender.
Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper.
Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes.