Beef Chili with Kidney Beans

Ingredients

2 tbsps vegetable oil
2 med onions, chopped fine
1 med red bell pepper, cored, seeded, and cut into 1⁄2-inch cubes
6 cloves garlic
1⁄4 cup chili powder
1 tbsp ground cumin
2 tsps ground coriander
1⁄2 tsp red pepper flakes
1 tsp dried oregano
1⁄4 tsp cayenne pepper
1 lb ground beef
2 cans 15 oz dark red kidney beans, drained and rinsed
1 can 28 oz diced tomatoes
1 can 28 oz tomato puree

Steps

  1. Brown the beef, drain, and set aside.
  2. 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 occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Add the ground beef.
  3. Add the beans, tomatoes, tomato puree, and 1⁄2 teaspoon salt. 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 until the chili is dark, rich, and slightly thickened.
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