2 cups chopped onion
1 chopped red bell pepper
6 cloves minced garlic (2 tbsp)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
…in Dutch oven over medium heat with a bit of oil until thick, brown and onions are caramelizing. 10 min. Add a little water if it starts to scorch.
Turn up to medium high and add 2 pounds of 85% lean ground beef in two batches. Cook until no longer pink. Add 2 (15-ounce) cans rinsed red kidney beans, 1 (28-ounce) can diced tomatoes with juice and 1 can (28 ounces) tomato puree.
Cover and simmer on low for 1 hour, stirring as necessary. Uncover and cook for 1 more hour, stirring as necessary, until chili has thickened.
Notes: I didn’t have coriander, I forgot the garlic entirely and I used black beans. Also, I bet you could omit the cayenne and mince a fresh jalapeño pepper instead. Tasted great. Highly seasoned. Probably a bit spicy for kids.