Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 2 pounds ground beef

  3. Kosher salt and freshly ground pepper

  4. 1 medium onion, diced (about 1 cup)

  5. 1 small green bell pepper, seeded and diced (about 1/2 cup)

  6. 2 large cloves garlic, finely chopped

  7. 1/4 cup chili powder, plus more to taste

  8. 2 teaspoons dried oregano

  9. 1 1/2 teaspoons ground cumin

  10. 3 15-ounce cans red kidney beans, drained and rinsed

  11. 1 28-ounce can diced tomatoes

  12. 1 15-ounce can tomato sauce

  13. 1 10-ounce bag frozen corn kernels

  14. Sour cream, for serving

  15. Grated cheddar cheese, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.

  5. Photograph by Andrew McCaul


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