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Ingredients
- 2 Tbsp. vegetable oil
- 2 cup(s) chopped onion
- 1 cup(s) chopped bell peppers
- 2 Tbsp. minced garlic
- 4 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. ground coriander
- 1 tsp. red pepper flakes
- 1 tsp. oregano
- 1â2 tsp. cayenne pepper
- 2 lb. ground beef
- 2 15 oz. can(s) red kidney beans drained and rinsed
- 1 28 oz. can(s) diced tomatoes with the juice
- 1 28 oz can(s) tomato puree
Directions
- Heat oil in a large heavy-bottomed saucepan over medium heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne. (Dry seasonings are added at the beginnning with the onions so the spices release their oils and the vegetables have enough time to absorb the flavors.) Cook the mixture, stirring occasionally, until veggies are softened and lightly colored, about 10 min.
- Increase heat to medium-high, add half the beef and lightly season with salt. Cook, breaking up the meat with a wooden spoon until no longer pink and just beginnning to brown (4-5 min). Add remaining beef and lightly season again. Cook.
- Add beans, tomatoes and their juices, tomato puree, and about 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer, covered for 1 hour, stirring occasionally, until meat is tender and chili is slightly thickened. Taste and if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate and serve the next day.
- Serve with corn bread.
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