simple beef chili

from Cook's Illustrated

2 tablespoons vegetable oil or corn oil

2 medium onions, chopped fine (about 2 cups)

1 red bell pepper, cut into 1/2-inch cubes

6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)

2 pounds 85 percent lean ground beef (see variations below)

2 (15-ounce) cans red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes, with juice

1 can (28 ounces) tomato puree

Table salt

 

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

 

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

 

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

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