In a medium pot, heat
Canola Oil (1 1/2 Tbsp)
over medium heat. Add
White Onions (1/2 cup)
Green Bell Peppers (1/2 cup)
and sauté for 2 minutes.
Garlic (2 cloves)
Chili Powder (3 1/2 Tbsp)
Ground Cumin (1 1/4 tsp)
Chipotle Chili Powder (1/4 tsp)
, and continue to cook for 1 minute.
Lean Ground Beef (13 oz)
and cook until beef is browned, stirring occasionally and breaking apart the chunks.
Beans in Tomato Sauce (1 can)
Canned Black Beans (3/4 cup)
Tomato Paste (1/4 cup)
Kosher Salt (1 tsp)
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 Tortillas (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 cups)
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.