Beef Chili with Kidney Beans
Servings 8
Equipment
- Large Dutch oven
Ingredients
Chili:
- 1 tbsp vegetable oil
- 1 medium onion, diced
- ½ medium red bell pepper, cored, seeded, and cut into 1/2 inch cubes
- 2 tbsp chili powder
- ½ tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp cayenne pepper
- 1 lb ground beef (85 percent lean)
- 3 cloves of garlic, minced
- 1 (15-oz) can of diced tomatoes
- 1 (15-oz) can of tomato puree
- 1 (15-oz) can of dark kidney beans, drained & rinsed
- Sea salt and freshly cracked pepper, to taste
To Serve:
- Sour cream
- Cheddar cheese, shredded
- Green onions, chopped
- Fresh cilantro, chopped
- Lime Wedges
- Hot sauce
- Crackers
Instructions
- Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, bell pepper, chili powder, cumin, coriander, oregano, crushed pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Increase the heat to medium-high and add half the ground beef. Cook, breaking it up with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
- Add the remaining ground beef, along with the minced garlic, and cook, breaking it up with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
- Add the diced tomatoes, tomato puree, and kidney beans, and season with a bit of sea salt and freshly cracked pepper to taste. Stir until well combined.
- Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour.
- Remove the cover and simmer for 1 hour, stirring occasionally, until the beef is tender and the chili rich and slightly thickened. Taste and season with sea salt and freshly cracked pepper, if needed. Side Note: If the chili begins to stick on the bottom of the pot during the second hour of cooking, stir in ½ cup of water and continue to simmer.
- Ladle into bowls and serve topped with your favorite ingredients. Enjoy.