Emily's Famous Chili

Ingredients

• 60 ounce kidney beans with liquid canned
• 14.5 ounce canned tomatoes italian-style canned
• 0.5 cup chili powder 
• 7 ounce chipotle peppers in adobo sauce canned
• 0.3 cup flour all-purpose
• 4 cloves garlic minced
• 0.3 cup ground cumin 
• 1 teaspoon ground pepper black
• 2  jalapeño peppers diced seeded
• 2 pounds ground beef lean
• 1  onion chopped
• 2  bell peppers diced red seeded
• 1 tablespoon rice vinegar 
• 1 teaspoon salt 
• 6 ounce tomato paste canned
• 1 quart water divided

Equipment

• food processor
• pot
• blender

Directions

1. In a large pot over medium-high heat, cook beef until brown.
2. 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.
3. In a food processor or blender, puree the tomatoes with the chipotle peppers until smooth. Stir into the pot with 3 cups of water.
4. Combine the remaining 1 cup water with the flour in a jar and shake to combine.
5. Pour into the chili and stir in the vinegar. Simmer about 45 minutes before serving.