Name: Chili with Kidney Beans
Ingredients: 2 tablespoons vegetable oil or corn oil; 2 medium onions (chopped fine, about 2-3 cups); 1 red bell pepper (cut into 1/2-inch cubes, about 1 cup); 6 cloves garlic (minced or pressed through garlic press, or about 2 tablespoons of garlic powder); 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; 2 pounds ground pork; 2 cans diced tomatoes (with juice, 14 ounces - 28 ounces in total); 2 cans tomato puree (can use pasata or crushed tomatoes, 14 ounces - 28 ounces in total); 2 cans dark red kidney beans (16 ounces each, drained and rinsed); 1 can corn (14 ounces, drained and rinsed); table salt

Chili with Kidney Beans

Serve with tortilla chips, pasta, scallions, chopped red onion, chopped cilantro leaves, sour cream, shredded Monterey jack or cheddar cheese. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving.

Course Main Course

Servings 6

Ingredients

2 tablespoons vegetable oil or corn oil
2 medium onions chopped fine, about 2-3 cups
1 red bell pepper cut into 1/2-inch cubes, about 1 cup
6 cloves garlic minced or pressed through garlic press, or about 2 tablespoons of garlic powder
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
2 pounds ground pork
2 cans diced tomatoes with juice, 14 ounces - 28 ounces in total
2 cans tomato puree can use pasata or crushed tomatoes, 14 ounces - 28 ounces in total
2 cans dark red kidney beans 16 ounces each, drained and rinsed
1 can corn 14 ounces, drained and rinsed
table salt

Instructions

Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about10 minutes.
Increase heat to medium-high and add half the pork; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining pork and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
Add tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until pork is tender and chili is dark, rich, and slightly thickened.
Add beans and corn. continue to simmer for 30 more minutes. Adjust seasoning with additional salt. Serve with condiments if desired.