Classic Beef Chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine chili powder, cumin, coriander, pepper flakes, oregano, cayenne, and 1 teaspoon salt in bowl.

Step 2

Heat oil in Dutch oven over medium heat until shimmering. Add onions and bell pepper and cook until softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spice mixture and cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Stir in half of beef. Increase heat to medium-high and cook, breaking up meat with spoon, until no longer pink, 3 to 5 minutes. Add remaining beef and cook until no longer pink. Stir in beans, diced tomatoes with their juice, and tomato puree and bring to simmer. Cover, reduce heat to gentle simmer, and cook, stirring occasionally, for 1 hour.

Step 4

Uncover and continue to simmer gently until beef is tender and sauce is dark, rich, and slightly thickened, about 45 minutes longer. (If chili begins to stick to bottom of pot or looks too thick, stir in water as needed.) Season with salt and pepper to taste. Serve. (Chili can be refrigerated for up to 3 days; add water as needed when reheating to adjust consistency.)