Our own recipe from us to you.
2 Lb Butcher’s Choice ground beef
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 medium yellow onions, peeled and diced
1 tsp minced garlic
2-1/2 tsp Kosher salt
1 Tbl ground cumin
1 Tbl dried oregano
1/2 - 7oz can chipotles in adobo, chopped or pureed
1 – 6oz can tomato paste
3 Tbl Apple cider vinegar
4 - 15 oz cans kidney beans
4 – 15 oz cans diced tomatoes
1-3/4 Qts water
Over medium-high heat, brown beef in large stockpot, breaking into small pieces as it cooks. When browned, remove with a slotted spoon to a bowl and reserve. Drain off all but a few tablespoons of fat from the stockpot. Return pot to stovetop, and add onions, peppers, garlic, and salt. Saute vegetables until translucent, about five minutes. Add pureed chipotles, cumin, oregano, and tomato paste. Stir well to combine, and cook for about ten minutes. Deglaze the pot with vinegar.
Drain and rinse beans and add to stockpot with reserved beef, tomatoes, and water. Bring to a boil, then reduce to a simmer for one hour. Re-season with salt and pepper.