Ingredients

2 pounds Ground Beef
2 canned Chipotle Peppers, chopped, with a tablespoon of sauce from can
1 Anaheim Chile Pepper diced
5 cloves Garlic minced
1 Onion diced
3 ounces Vegetable Oil
1/3 cup All-Purpose Flour
3 tablespoons Chili Powder
2 15- ounce cans Kidney Beans drained
1 15- ounce can Diced Tomatoes
1 1/2 teaspoon Mexican Oregano Powder
2 1/2 cups Chicken Broth
1 1/2 cup Water
Salt and freshly ground Black Pepper to taste
Cheddar Cheese shredded, to garnish
Sour Cream to garnish
Lime Wedges to garnish
Tortilla Strips to garnish
Red Onion diced, to garnish

Directions

Brown beef until almost done.

Add in chipotle peppers and sauce, Anaheim pepper, garlic and onion and sauté until onions are transparent.

In a second pot heat oil over medium-high heat.

Whisk in flour for 2 1/2 minutes or until roux begins to turn tan in color.

To the roux, add beef mixture, chili powder, beans, tomatoes, oregano, chicken broth and water.

Salt and pepper to taste.

Increase heat to high and bring to boil then reduce heat and simmer for 2 1/2 to 3 1/2 hours – depending on how thick you like your chili – stirring every 20 minutes or so.

Taste. Add more salt and pepper, if needed.

Serve chili topped with cheese, a spoonful of sour cream, a pinch of red onion and tortilla strips.

Or better yet, place the garnishes on the table and let everyone choose their own garnishes.

Squeeze lime wedge over top if you like.

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