Beef Chili

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 pounds lean ground beef
  • 1 teaspoon salt
  • 1 tablespoon ancho chili powder, or to taste
  • 1/4 teaspoon chipotle chili powder, or to taste
  • 1 tablespoon ground cumin
  • 2 teaspoons oregano
  • 2 sweet bell peppers (red, orange, yellow, or mixed), diced
  • 1 (28-ounce) can whole, peeled tomatoes (or same amount of crushed or puréed)
  • 2 cups stock
  • 2 (15-ounce) cans kidney beans or black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
TOPPINGS
  • sour cream
  • lettuce
  • avocado
  • cheddar cheese
  • cilantro

Info

  • Prep: 10
  • Cook: 90
  • Serves: 8
  • Source
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Directions

  1. In a large, heavy-bottomed pot over medium heat, heat the oil. - Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.
  2. Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
  3. Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
  4. In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
  5. Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer the better!).
  6. Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.
  7. Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.
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