Holiday Chilli

1 tablespoon vegetable oil
1-1/2 cups chopped red onion, divided
1/4 cup diced jalapeños
1 tablespoon minced garlic
1 pound ground beef
2 to 4 tablespoons chili powder
2 tablespoons ground cumin
1 can (14 or 15 ounces) diced tomatoes
1 tablespoon all-purpose flour
1 can (15 ounces) kidney beans, rinsed and drained
1/2 teaspoon salt
1/4 cup chopped cilantro, optional
Coarsely grated cheddar cheese, optional
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
In large saucepan over medium-high heat, heat vegetable oil. Set aside 1/4 cup onion; add remaining onion and jalapeños to saucepan; cook and stir until soft, about 5 minutes. Add garlic; cook and stir 1 minute. Add beef, breaking into large chunks; cook and stir until no longer pink, about 10 minutes. Add chili powder and cumin; cook 1 minute. Stir in tomatoes and 1 cup water; heat to boiling, reduce heat to medium-low; cook 10 minutes, stirring occasionally. In small bowl, combine 1 cup water with flour; add to chili along with kidney beans and salt. Bring to a boil; cook, stirring occasionally, until thickened, about 5 minutes; stir in cilantro, if desired. To serve, ladle chili into bowls; sprinkle with reserved 1/4 cup chopped onion and cheese, if desired. Top with sliced avocados.