Classic Beef Chili Recipe

Ingredient

2 tablespoons vegetable oil 2 yellow onions, medium, finely chopped 1 red bell pepper, stemmed, seeded and finely chopped ¼ cup chili powder 1 tablespoon ground cumin ½ teaspoon cayenne pepper 1 teaspoon salt, divided 6 garlic cloves, minced

Heat the oil in a large Dutch oven over medium heat until it is shimmering.

Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds. 

Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.  

Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes. 

Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes. 

Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving.