Beef Chili with Beans

2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves 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 percent lean ground beef
2 (15-ounce) cans red kidney beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
Table salt
2 limes , cut into wedges

1.Heat the oil in a large Dutch oven, over medium heat, until the oil is shimmering but not smoking, roughly 3 to 4 minutes. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook the mixture, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.

2.Increase the heat to medium-high and add half the beef. Cook, breaking up the pieces with a wooden spoon, until no longer pink and just beginning to brown, roughly 3 to 4 minutes. Add the remaining beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.

3.Add beans, tomatoes, tomato puree, and a 1/2 teaspoon salt; bring to boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove the cover and then continue to simmer for 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 the beef is tender and the chili is dark, rich, and slightly thickened. Adjust the seasoning with additional salt. Serve with lime wedges and condiments if desired.

Slow Cooker Option:
At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.

Ryda's note~for a shorter version, see the recipe for 2 Alarm Chili in this album.