Beef Chili

Our favorite Chili recipe. I like to make this on the weekends and let it simmer on the stove or in the crockpot. Then reheat it quickly for a comforting meal after work. I like to serve it with macaroni noodles, sour cream, shredded cheddar cheese and oyster crackers.

Beef Chili

Ingredients:

2 tablespoons vegetable or corn oil
2 cups onions chopped - cut into 1/4-inch pieces
1 cup bell pepper chopped (red, yellow or green) - cut into 1/2-inch pieces
2 tablespoons garlic minced (or pressed through garlic press)
4 tablespoons chili powder
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef (sometimes I will do half beef and half ground turkey)
2 15-oz cans red kidney beans - drained and rinsed
1 28-oz can diced tomatoes - with juice
1 28-oz can tomato puree or tomato sauce
table salt

Preparation:
In a small bowl mix together chili powder, cumin, coriander, red pepper flakes, oregano and cayenne. Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, and seasoning mix. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.

Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.

Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.

Makes about 8 to 10 servings.
Another option - prepare as above and instead of simmering on the stove, I transfer to my crock pot and cook on low for about 6 hours.