Beef Chili with Kidney Beans

By cortanez

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. The flavor of the chili improves with age; if possible, make it a day or two in advance and reheat before serving. Leftovers can be frozen for up to a month.

Ingredients

• 2 tablespoons vegetable or corn oil
• 2 medium onions, chopped fine
• 1 medium red bell pepper, cored, seeded, and cut into 1/2-inch cubes
• 6 medium garlic cloves, minced or pressed through a garlic press
• 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 pounds 85 percent lean ground beef
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes
• 1 (28-ounce) can tomato puree
• Salt
• 2 limes, cut into wedges

Preparation

Step 1

1. Heat the oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occassionally, until the vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half the beef. Cook, breaking up the chunks with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add the remaining beef and cook, breaking up the chunks with the wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add the beans, tomatoes, and tomato puree. Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour. Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, sitr in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened. Adjust the seasonings with additional salt to taste. Serve with the lime wedges and condiments, if desired.