Ingredients

Instructions

  1. In a large Dutch oven, heat the oil.
  2. Add the beef and brown.
  3. Remove the beef, leaving about 1 tablespoon of fat in the pan.
  4. Add the onions, and cook, covered, over low heat for about 5 minutes.
  5. Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
  6. Sprinkle the flour over the onions, and cook for another minute.
  7. Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
  8. Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
  9. If the chili gets too thick, you may add some water or broth to thin.
  10. Taste the chili, and add more seasonings to adjust to your taste.
  11. Add the bell pepper, and continue to simmer for 15 more minutes.
  12. Add the beans and simmer for an additional 5 minutes.
  13. Serve in heated bowls and top with sour cream and green onions, if using.