Smoky Chili con Carne 

http://www.foodtv.ca/recipes/recipedetails/recipe%5F3691.asp

Yield: 6 

It's your choice. If you want to turn this smoky and tangy chili into the 5-alarm variety, 
go ahead. Just add more chipotle chiles, which can be found dried, pickled or canned 
in Adobo sauce. But beware - just one of these peppers can turn a pot of chili into 
the equivalent of fire walking for the tongue, depending on your threshold, of course.
If you're not into hot food machismo, you've got a few options. Use only half of a 
chipotle pepper and you'll still get some spice and the flavour as promised in the 
recipe title. If you completely omit the chipotle you won't get smoky flavour from 
the chili powder alone. In that case substitute the chipotle with 1-2 tablespoons 
of liquid hickory smoke and you'll have the subtle tangy flavours you're looking for. 
And as for any pot of chili, make it the day before eating it, so that it has time to 
mellow and infuse its flavours.
For a twist, serve it Texan-style with a dollop of sour cream, a small handful of 
shredded Cheddar or Monterey Jack cheese and a sprinkling of raw, small-diced 
onion to enhance the flavours.
Ingredients: 

For the Chili


1 x large onion, cut into medium dice
4 x cloves of garlic
4 tbsp olive oil
1 x red bell pepper, cut into large dice
1 x orange bell pepper, cut into large dice
2 lb. lean ground beef
6 tbsp chilli powder
1 x chipotle pepper in Adobe sauce, minced and pureed
salt
freshly ground pepper
2 x 796 ml cans of good quality Italian plum tomatoes
540 ml cans of kidney beans
3 tbsp red wine vinegar

Directions: 


For the Chili 
Brown the ground beef in a large pot on medium-high heat.

With a slotted spoon, drain the browned meat while removing it from the pot and 
transfer it to a large bowl. Set aside.

Pour leftover fat from pot into a glass jar and discard.

Place pot back on the burner over high heat and add olive oil.

When oil is heated, add onion and garlic and sauté until they turn translucent.

Add red and orange peppers to the pot and sauté for 5 minutes or until tender. 
Lower heat.

Add reserved ground beef back into the pot stir to combine with onions and peppers.

Sprinkle chili powder into pot and stir to combine, then add chipotle pepper (or liquid 
smoke).

Season with salt and pepper.

Pour plum tomatoes into a medium-sized bowl and crush with a fork or partially puree 
with a hand blender. Stir the crushed tomatoes in with the cooking meat mixture.

Drain and rinse the kidney beans in a colander, then add to the pot. Stir thoroughly 
to incorporate.

Add red wine vinegar to the chili, lower heat and let simmer for 2 hours, stirring 
occasionally. Taste and adjust seasonings to taste, if necessary.