In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of ground beef, cooking it while breaking it into small pieces with a spatula. Brown the meat for about 6-8 minutes.

Stir in 1 chopped yellow onion and 1 diced green bell pepper. Sauté for 5-7 minutes until tender.

Add 3 minced garlic cloves, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, ground cinnamon, salt and black pepper. Stir for about 1 minute.

Stir in 15 ounces of tomato sauce, 14.5 ounces of diced tomatoes with green chiles, 1 can of kidney beans, and 1 can of pinto beans. Mix well.

Reduce heat to low, cover, and let simmer for 1-2 hours, stirring occasionally.

Taste and adjust seasoning with additional salt and black pepper as needed.

Heat the burrito-sized flour tortillas in a dry skillet for about 30 seconds on each side or microwave for 15-20 seconds.

Take a warm tortilla, spoon a generous amount of the chili mix, and sprinkle shredded cheddar cheese over it.

Fold in the sides of the tortilla, then roll tightly from bottom up.

Serve warm and enjoy!