Presidential Chili Con Carne

1 1/2 tablespoon(s) oil
1 1/2 pound(s) ground beef, lean, (chili grind)
1 medium onion, chopped
1/8 cup(s) flour
1 16 oz. can(s) tomatoes
1 1/2 tablespoon(s) tomato paste
1/4 teaspoon(s) black pepper
2 large garlic cloves, minced
2 1/2 cup(s) beef broth, (made from bouillon)
3 tablespoon(s) chili powder
1 teaspoon(s) cumin
1/2 teaspoon(s) oregano, dried
1 teaspoon(s) salt
1 1/2 tablespoon(s) cider vinegar
1 small green bell pepper, chopped
1 15 oz. can(s) red kidney beans

1 15 oz. can Black Beans
Directions:
Heat the oil in large pot or Dutch oven and brown beef in 2 batches. When all meat is browned,remove with slotted spoon, leaving at least 1 tbsp of fat in skillet. Add onions, cover pan, andcook over low heat, about 5 minutes. Remove lid, raise heat to medium, and stir onions untiluniformly light brown, not charred. Sprinkle flour over onions and continue to stir and cook for acouple of minutes.Chop tomatoes, reserving juice. Then add beef, tomatoes with juice, and all remaining ingredients,except bell pepper and beans, to the pot containing onions and flour. Place over medium heat. Bringto a boil and simmer, covered, for 1-1/2 hours, adding water, if needed, to thin.At end of simmering time, add bell pepper. Simmer another 15 minutes. Add beans and simmerapproximately 5 minutes longer. Let cool, store in containers and then freeze.

Reheating instructions:Thaw in refrigerator the night before day of consumption. Heat in microwave or on stovetop,stirring often to distribute heat evenly, until hot throughout