2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dry oregano
Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
1 1/4 cups beef broth
3 tablespoons cider vinegar
1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped