Trim meat and cut into bite sized pieces. Add to a large zip top bag or bowl and toss with the flour and pepper until the meat is coated.
In a Dutch oven or large pot, heat 1 Tablespoon of olive oil on medium to medium high heat. Add half the beef, stirring occasionally, until browned. Remove from the dutch oven and set aside. Add onions and other half of the beef, stirring occasionally, until browned.
Return all browned beef to pot. Add 1 can of tomatoes and stir, scraping the bottom. Add remaining tomatoes, kidney beans, mixed beans, tomato paste, and seasonings.
Bring to a boil, and reduce heat to low. Simmer the chili for 1 ½ hours. Check meat for tenderness. Continue to cook for another ½ hour, or until meat reaches desired tenderness.
Serve with shredded cheese, bread or toast, and your favorite chili toppings.
Notes
For spicier chili, add extra chili powder, or add red chili flakes