Simple Beef Chili with Kidney Beans
"Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month...."
INGREDIENTS
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2 tablespoons vegetable oil or corn oil
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2 medium onions chopped fine
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1 red bell pepper cut into 1/2-inch cubes
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6 medium cloves of garlic minced or pressed through garlic press (about 2 tablespoons)
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1/4 cup chili powder
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1 tablespoon ground cumin
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2 teaspoons ground coriander
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1 teaspoon red pepper flakes
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper
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2 pounds 85% lean ground beef
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2 cans dark red kidney beans (16 ounces each), drained and rinsed
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1 can diced tomatoes with juice, (28 ounces)
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1 can tomato puree (28 ounces)
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Table salt
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2 limes cut into wedges
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