I’m sort of embarrassed to admit this, but this recipe, which I’ve been making for over 10 years, is a variation on a Weight Watcher’s recipe. I’m not knocking Weight Watchers, but it isn’t exactly where you think of going for chili recipes. Nonetheless, it is a really good recipe. Please, if you are from Texas, forgive me. It has beans in it and the most random chili ingredient ever – balsamic vinegar. I would never claim that this is super authentic, but it is damn good.

2 TB. olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 lb. ground beef, buffalo, turkey or chicken
1 TB. all-purpose flour
1 TB. chili powder
1 TB. ground cumin
1 ts. unsweetened cocoa powder
⅛ ts. cayenne pepper
3, 14.5 ounce cans diced tomatoes
2 TB. balsamic vinegar
1 can kidney beans, rinsed and drained

In a large Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the meat; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
Peppers and Onions_Web

Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute.Spices_Web

Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick 30-40 minutes. Stir in the kidney beans; simmer until heated through, about 5 minutes.