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1
Dice the onion and pepper, chop garlic finely.
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2
Open all cans and rinse the beans in a colander until suds are washed out.
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3
Over medium heat in a large pot, sautee veggies, garlic and red pepper flakes in olive oil until onions become transparent.
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4
Take care not to burn the garlic.
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5
Add the 1 1/3 cups water to the pot, increase to high heat.
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6
Crumble the boullion cubes into mixture and stir well.
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7
Add the rinsed beans, stewed tomatoes and cans of Ro-Tel to the pot, stir well.
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8
Bring to a boil and then simmer for 25 minutes.
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9
Add salt and pepper to taste.
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10
Stir the chili frequently while preparing tortillas.
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11
Wait until there are about ten minutes left on the chili's cook time.
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12
Heat a large skillet to medium heat.
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13
Once the skillet is hot to the touch, lay a tortilla in the pan for about 30 seconds or until it starts to soften.
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14
Flip over and warm the other side.
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15
Once it is hot, put it on a plate and dab with butter or margarine if desired.
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16
Continue with the rest of the tortillas and stack them on the plate.
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17
Cover with an overturned bowl or cloth napkin to keep warm.
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18
Once the chili's done, serve up in a bowl with shredded cheese melted on the top if you like.
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19
Roll up the tortillas and dunk in the chili (I have to admit I do this so I can start eating before the chili's actually cool enough to eat by the spoonful) As it is the chili is too liquid to wrap in a tortilla, but by reducing the water by about 2/3 cup it would do pretty well as burrito filler.
