Categories: beef, not tried, soup

Ingredients

• 2 tablespoons vegetable corn oil
• 2 medium onions, chopped fine (about 2 cups)
• 1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
• 6 medium garlic cloves, minced (about 2 TBSP)
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 2 lbs lean ground beef (80-85 %)
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 1 (28 ounce) can diced tomatoes with juice
• 1 (28 ounce) can tomato puree
• salt

Directions

1. Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.

2. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.

3. Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

4. Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.

5. Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.

6. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.

7. Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.

8. Adjust the seasoning with additional salt.

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