2 green peppers, chopped
4 large mild green chiles
1 16 oz. can diced tomatoes (I prefer to use a mixture of tomatoes and chiles for ease in preparation-optional) drained
5 c. water
2 T. beef bouillon granules
1 T. dried oregano
1 T. cumin powder
1 T. coriander (cilantro)
1/2 lb. ground pork, chorizo or sausage (for a more low calorie option, chicken can be used)
1 med. chopped onion
6 T. butter
1/3 c. flour

Combine green peppers, onion, chiles, tomatoes, water, bouillon, oregano, cumin and coriander in a large pot. Simmer until peppers are tender.
In the meantime, cook meat of choice until fully cooked. Drain any grease from pork, and add to chili mixture. Simmer for 20 minutes.

While waiting, melt butter over med-low heat. Add flour and whisk in until smooth. Allow to cook for approximately 2 minutes then add to chili and stir until thickened. Continue to simmer for 10-15 minutes.