All American Beef Chili With Kidney Beans

---

Cook's country; best to make a day or two in advance for maximum flavor.

---

Steps

---

Heat the oil in a large dutch oven over medium heat until shimmering but not smoking.

---

Add the onions , bell pepper , garlic , chili powder , cumin , coriander , red pepper flakes , oregano , and cayenne and cook , stirring occasionally , until the vegetables are softened and beginning to brown , about 10 minutes.

---

Increase the heat to med-high and add half the beef , breaking up the chunks with a wooden spoon , until no longer pink and just beginning to brown , 3-4 minutes.

---

Add the remaining beef and cook , breaking up the chunks with the wooden spoon until no longer pink , 3-4 minutes.

---

Add the beans , tomatoes , tomato puree , and 1 / 2 teaspoon salt.

---

Bring to a boil , then reduce the heat to low and simmer , covered , stirring occasionally , for 1 hour.

---

Remove the cover and continue to simmer 1 hour longer , stirring occasionally , until the beef is tender and the chili is dark , rich , and slightly thickened.

---

Adjust seasonings with additional salt to taste.

---

Serve with the l.

---

Ingredients

---

vegetable oil, onions, red bell pepper, garlic cloves, chili powder, ground cumin, ground coriander, red pepper flakes, dried oregano, cayenne pepper, ground beef, dark red kidney beans, diced tomatoes, tomato puree, salt, limes