Ingredients
2tbspolive oil
2medium onions,finely chopped
4clovesgarlic,finely chopped
2lbsbeef,lean ground
1tspsalt
1tbspancho chili powder,or to taste
¼tspchipotle chili powder,or to taste
1tbspcumin,ground
2tsporegano
2sweet bell peppers,red, orange, yellow, or mixed, diced
28ozwhole peeled tomatoes,(1 can) or same amount of crushed, or pureed
2cupswater
15ozkidney beans,(2 cans) or black beans, drained, rinsed
1cupfresh corn kernels,frozen
sour cream
sharp cheddar,grated
radishes,thinly sliced
scallions,sliced
onions,chopped
avocado slices
lettuce,shredded
fresh jalapeños,chopped
fresh cilantro
Preparation
In a large, heavy-bottomed pot over medium heat, heat the oil.
Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.
Add the beef and salt.
Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
Add the ancho and chipotle powders, cumin, and oregano to the pot.
Cook, stirring, for 1 minute. Stir in the bell peppers.
In a blender, pulse the tomatoes and their juices for 5 seconds to break them up.
Add them to the pot with the water and bring to a boil.
Lower the heat and simmer for a minimum of 45 minutes or up to 1½ hours, or until the liquid is well flavored (the longer the better).
Add more hot water during cooking, ½ cup at a time, if the mixture seems too thick.
Add the beans and corn and cook, stirring, for 5 minutes, or until hot.
Taste and add more salt or chili powder, if you like.
Set out bowls of your favorite garnishes for serving.
