Here it is, in all its simple glory. I doubled the recipe for our event, but I don't think its necessary. A single recipe makes lots and lots.
Makes about 3 quarts, serving 8 to 10
|2||tablespoons vegetable oil or corn oil|
|2||medium onions chopped fine|
|1||red bell pepper cut into 1/2-inch cubes|
|6||medium cloves of garlic minced or pressed through garlic press (about 2 tablespoons)|
|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|
|2||pounds 85% lean ground beef|
|2||cans dark red kidney beans (16 ounces each), drained and rinsed|
|1||can diced tomatoes with juice, (28 ounces)|
|1||can tomato puree (28 ounces)|
|2||limes cut into wedges|
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, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; 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.