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Ingredients (23)

• 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 water
• 2 (15-ounce) cans kidney beans or black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• Sour cream
• Grated sharp cheddar
• Thinly sliced radishes
• Sliced scallions
• Chopped onions
• Avocado slices
• Shredded lettuce
• Chopped fresh jalapeños
• Fresh cilantro

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Instructions (6 steps)

1. Cook the onions, garlic, and beef: 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. 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.
2. Add the spices and peppers: Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
3. Purée and add the tomatoes: 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.
4. Cook the chili: 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!). Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.
5. Add the beans and corn: 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.
6. Serve with garnishes: Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen. Did you enjoy this recipe? Let us know with a rating and review!

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Ingredients (15)

• 1 tbsp. extra-virgin olive oil
• 1/2 large white onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• 1 1/2 lb. ground beef
• 1 1/2 tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper (optional)
• Kosher salt
• Freshly ground black pepper
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can kidney beans, drained
• Shredded cheddar, sour cream, and sliced scallions, for serving

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Instructions (3 steps)

1. In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until slightly softened and translucent, 6-8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste, stirring to coat vegetables. Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.
2. Add chili powder, oregano, cumin, paprika, and cayenne (if using); generously season with salt and black pepper. Pour in tomatoes and beans and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and liquid is slightly reduced, about 20 minutes; season with salt and black pepper, if needed.
3. Ladle chili into bowls. Top with cheese, sour cream, and scallions.

Ingredients (21)

• 2 tablespoons olive oil
• 1 large onion (chopped (280g))
• 1 bell pepper (green or red, chopped (140g))
• 4 garlic cloves (minced)
• 1 pound ground beef (450g)
• 1 tablespoon tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1½ teaspoons dried oregano
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 (14.5-ounce/411g) can diced tomatoes
• 1 (8-ounce/226g) can tomato sauce
• 1 (16-ounce/454g) can red kidney beans (rinsed and drained)
• 1 (16-ounce/454g) can pinto beans (rinsed and drained)
• 2 cups beef broth (480mL)
• Shredded cheese
• Sour cream
• Tortilla or corn chips
• Sliced green onions

Show all 21 ingredients

Instructions (5 steps)

1. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.
2. Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink.
3. Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic.
4. Stir in the diced tomatoes, tomato sauce, kidney and pinto beans, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.
5. Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with more salt and pepper to taste. Serve topped with shredded cheese, sour cream, tortilla crisps, and sliced green onions, if you like.

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