 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Ingredients:
3 tablespoons extra-virgin olive oil |
2 pounds ground beef |
kosher salt and freshly ground pepper |
1 medium onion, diced (about 1 cup) |
1 small green bell pepper, seeded and diced (about 1/2 cup) |
2 large cloves garlic, finely chopped |
1/4 cup chili powder, plus more to taste |
2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
3 15 -ounce cans red kidney beans, drained and rinsed |
1 28 -ounce can diced tomatoes |
1 15 -ounce can tomato sauce |
1 10 -ounce bag frozen corn kernels |
sour cream, for serving |
grated cheddar cheese, for serving |
Directions:
1. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 teaspoon each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
2. Heat the remaining 1 tablespoon olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
3. Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.
4. Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
5. Photograph by Andrew McCaul
|
|