In a large pot over medium-high heat, cook beef
until brown. Drain and return to pot. Stir in
onions, bell peppers and jalapenos and cook
until tender. Stir in garlic and cook 1 minute
more. Season with chili powder, cumin, salt and
pepper. Stir in the tomato paste and kidney
beans with their liquid.
In a food processor or blender, puree the tomatoes
with the chipotle peppers until smooth. Stir into
the pot with 3 cups of water.
Combine the remaining 1 cup water with the flour
in a jar and shake to combine. Pour into the chili
and stir in the vinegar. Simmer about 45 minutes
before serving
Originally Submitted
6/17/2016
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