• 2 Tbsp vegetable or corn oil
• 2 medium onions - chopped fine
• 1 red bell pepper - cut into 1/2“ cubes
• 6 med garlic cloves - minced (2 Tbsp)
• 1/4 cup chili powder
• 1 Tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 lb 85% lean ground beef
• 2 - 16 oz cans dark red kidney beans - drained and rinsed
• 1 - 28 oz. diced tomatoes with juice
• 1 - 28 oz. tomato puree
• 1/2 tsp salt
• 2 limes cut into wedges - garnish (optional)

1. Heat oil in large heavy bottomed pot until shimmering, but not smoking. Add onions, bell pepper, garlic, and spices. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 min.
2. Raise heat to med-high and add half the beef. Cook, breaking up the pieces with spoon, until no longer pink and just beginning to brown, 3-4 min. Add remaining beef and cook, break up pieces with spoon, until no longer pink, 3-4 min.
3. Add beans, tomatoes, tomato puree, and 1/2 tsp salt. Bring to boil, simmer covered for 1 hour, stirring occasionally. Remove cover and continue to simmer for 1 hour longer, stirring occasionally. If chili starts to stick to bottom stir in 1/2 cup water and continue to simmer. Adjust seasoning with additional salt if required.

Serves: 8-10        Total cook time: 2 1/2 hr.
Source: Cook's Illustrated Mar/Apr 2003