In a medium pot, heat Canola Oil (1 1/2 tablespoon) over medium heat. Add White Onion (1/2 cup) and Green Bell Pepper (1/2 cup) and sauté for 2 minutes.
Stir in Garlic (2 clove), Chili Powder (3 1/2 tablespoon), Ground Cumin (1 1/4 teaspoon) and Chipotle Chili Powder (1/4 teaspoon), and continue to cook for 1 minute.
Add Lean Ground Beef (0.75 pound) and cook until beef is browned, stirring occasionally and breaking apart the chunks.
Stir in Beans in Tomato Sauce (1 can), Canned Black Beans (3/4 cup), Tomato Paste (1/4 cup), and Kosher Salt (1 teaspoon) and allow to simmer uncovered for 10-15 minutes to meld flavors. Chili should be relatively thick, but add a tablespoon or two of water if needed.
Place one of the 6-Inch Flour Tortilla (20) on a flat surface and spread with approximately 3 Tbsp of chili, leaving a 1-inch border around. Top with 1 tablespoon of the Cheddar Cheese (1 1/4 cup).
Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2 inch and continue to roll forward, enclosing all the chili in a tubular shape.
Using a 2-inch skillet or shallow pot, add enough Canola Oil (as needed) to fill the pot with 1 inch of oil. Heat over medium until hot.
Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes.
Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa, and sour cream if desired.