Ground beef cooks up quickly, no long braising needed, and this chili comes together in about an hour and a half. Adding the spices into the meat and vegetables allows the spices to bloom in the fat before adding the liquids.
Prep Time:25 mins
Cook Time:50 mins
Total Time:1 hour 15 mins
Yield:8 portions 1x
2 tablespoons olive oil
2 pounds ground beef
2 cups diced onion (1 large onion)
1 each red and yellow bell pepper, cored, seeded and diced
2 tablespoons jalapeño, minced (1 large jalapeño)
1 tablespoon garlic cloves, minced (4 large cloves)
1 tablespoon dried, ground ancho chili
1 tablespoon dried, ground coriander
1 tablespoon dried, ground cumin
1 tablespoon dried oregano
2 teaspoons Kosher salt
1 teaspoon dried, ground chipotle
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 dried bay leaves
2 cans (14.5 ounces each) fire roasted tomatoes
1 cup beef stock
2 cans (15.5 ounces each) kidney beans, rinsed and drained
sour cream, shredded Cheddar or Monterrey Jack cheese, thinly sliced scallions.
Heat the olive oil in a 7-quart Dutch oven or large heavy-bottomed pot over high heat. Add the beef and brown while crumbling the meat with the edge of a wooden spoon.
Add the onions and cook for 5 minutes.
Stir in the bell peppers, jalapeño, garlic, ancho chili, coriander, cumin, oregano, salt, chipotle, cinnamon, paprika, thyme and bay leaves and cook on medium-high for five minutes.
Stir in the tomatoes and stock and simmer for 45 minutes.
Add the beans and continue cooking another 5 minutes, until the beans are hot.