Best Beef Chili
Ingredients
- 2 tablespoons olive oil
- 2 medium onions
- 4 cloves garlic
- 2 pounds lean ground beef
- 1 teaspoon salt
- 1 tablespoon ancho chili powder
- 1/4 teaspoon chipotle chili powder,
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 2 peppers sweet bell peppers
- 1 (28-ounce) can tomatoes
- 2 cups water
- 2 (15-ounce) cans kidney beans
- 1 cup corn kernels
- Sour cream
- Grated sharp cheddar
- radishes radishes
- scallions scallions
- onions onions
- Avocado Avocado
- Shredded lettuce
- jalapeños jalapeños
- Fresh cilantro
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Instructions
- 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.
- Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
- 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.
- 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.
- 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.
- 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!
Source
Original recipe: View Original