45 ounce kidney beans red drained and rinsed canned
15 ounce tomato sauce canned
28 ounce canned tomatoes diced canned
8 servings cheddar cheese grated for serving
0.3 cup chili powder plus more to taste
10 ounce corn kernels frozen
2 large cloves garlic finely chopped
0.5 cup bell pepper diced green seeded
2 pounds ground beef
1.5 teaspoons ground cumin
8 servings kosher salt and pepper freshly ground
3 tablespoons olive oil extra-virgin
1 cup onion diced
2 teaspoons oregano dried
8 servings cup heavy whipping cream sour for serving
Equipment
bowl
paper towels
ladle
pot
slotted spoon
Directions
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 teaspoon each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
Heat the remaining 1 tablespoon olive oil in the pot.
Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.
Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
