In a large skillet cook beef over medium heat until brown. Drain off fat.
Add undrained beans, salsa, broth, chili powder, and cumin to skillet.
Bring to boiling, reduce heat. Simmer, covered for 10 minutes. If desired, serve with Texas toast.
In a medium bowl combine tomatoes, onion, sweet pepper, cilantro, garlic, black pepper and hot pepper sauce (optional). Season to taste with salt. Serve immediately or cover and chill for up to 3 days. Stir before serving.