Ingredients

Scale

4 lb (2 kg) Medium Ground Beef

Salt and pepper

1/3 cup (75 mL) oil

1/2 cup (125 mL) chili powder

1 tbsp (15 mL) ground cumin

2 tsp (10 mL) ground coriander

3 cloves garlic, minced

2 EACH sweet red and green peppers, chopped

1 large onion, chopped

1 can (796 mL) crushed tomatoes

1 can (156 mL) tomato paste

2 cups (500 mL) reduced-sodium beef broth

1 can (540 mL) red kidney beans, drained and rinsed

Toppings (optional)

Green onions, sliced

Shredded Cheddar cheese

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Instructions

Cook beef, 1 tsp (5 mL) salt and ½ tsp (2 mL) pepper over medium-high heat in a large pot, stirring often and using back of spoon to break up meat into small chunks, for about 20 minutes or until browned and completely cooked. Scrape into a colander and drain off excess liquid; set aside.
Return pot to medium-high heat and add oil. Add chili powder, coriander and cumin; cook, stirring, for 1 minute. Add garlic, red and green peppers, and onion; cook, stirring, for 5 minutes, until softened. Stir in crushed tomatoes, tomato paste and broth; bring to a boil, stirring and scraping up brown bits from pot.
Return beef to pot and stir in beans; return to boil. Reduce heat and simmer, stirring occasionally, for about 30 to 40 minutes or until thickened and flavours are blended. Season with salt and pepper to taste.

Serve topped with green onions and cheese, as desired.

Notes

The seasoning is quite mild so if you want to spice it up, serve with some hot sauce or add ½ tsp (2 mL) hot pepper flakes while sautéing the spices in step 2.

Divide extra chili into airtight containers and let cool. Refrigerate for up to 3 days or freeze for up to 3 months. Let thaw overnight in the refrigerator or defrost in the microwave and reheat until bubbling to serve.