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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Ingredients:
2 lbs 85% lean ground beef |
2 medium onions (diced fine) |
1 large red bell pepper (1/2 inch cube dice) |
6 garlic cloves (minced or pressed) |
1/4 cup chili powder |
1 1/2 teaspoons ground cumin (or roughly 1 3/4 tsp whole cumin toasted and ground) |
1 teaspoon dried oregano |
1/2 teaspoon red pepper flakes (to taste) |
1/2 teaspoon cayenne pepper (to taste ( i didn't use red pepper flakes so i used a teaspoon of cayenne) |
3 chipotle peppers (packed in adobo, chopped) |
2 tablespoons adobo sauce |
28 ounces diced tomatoes, preferably muir glen fire roasted |
28 ounces tomato puree or 28 ounces tomato sauce |
2 (15 ounce) cans dark red kidney beans, drained and rinsed |
salt and pepper |
vegetable oil |
shredded cheddar cheese or monterey jack cheese |
sour cream |
avocado, cubes |
chopped fresh tomato |
chopped green onion |
diced red onion |
cilantro leaf |
lime wedge |
Directions:
1. Heat a Dutch oven over medium high heat. Add a tablespoon of vegetable oil and brown half of the ground beef. Once the first batch of beef is browned, remove the meat keeping the fat in the pan and add the second half and brown the beef. Once all of the beef is browned, drain and reserve. Drain the rendered fat from the Dutch oven reserving two tablespoons of fat in the Dutch oven.
2. In the Dutch oven over medium heat, add the onions, red peppers, garlic, chili powder, cumin, oregano, red pepper flakes, cayenne, chipotle peppers and cook until the vegetables are soft, about 10 minutes. Add the beef, tomatoes, tomato puree, beans, adobo sauce, and bring it up to a simmer. Simmer with the lid ajar for an hour and a half. Remove the lid and simmer another 30 minutes, stirring occassionally, until the chili is dark and thick. If it starts to stick on the bottom stir in a little bit of water.
3. Ideally serve the next day with your choice of condiments.
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