Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set
browned beef aside. Heat 3 TB. oil in kettle over medium high heat, adding onions
when hot. Sauté for 4-5 minutes, stirring often. Add red bell pepper and GARLIC,
continuing to cook 2-3 more minutes. Add BLACK PEPPER, GROUND CUMIN, CHIPOTLE and
HOT RED PEPPERS to taste plus CHILI POWDER, while continually stirring until spices
begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add 3
Cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in.
Add kidney beans and salt. Add the beef but try not to include any fat that may have
accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally
chili should be simmered 3 hours to let all the flavors blend together. Stir about
every 15 minutes, while checking to make sure heat is not too high, causing chili
to stick to the bottom of the kettle. If you don't have 3 hours, use less CHIPOTLE
and CRUSHED RED PEPPERS or else they will overpower the other flavors.