Ingredients
- 3 tablespoons olive oil
- 2 pounds ground beef
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 medium onion, diced (about 1 cup)
- 1 small green bell pepper, seeded and diced (about 1/2 cup)
- 2 large cloves garlic, finely chopped
- 1/4 cup chili powder, plus more to taste
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3 (15 ounce) cans red kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) bag frozen corn kernels
- Sour cream, for serving
- Grated cheddar cheese, for serving
How to Make
-
Step 1: Heat 2 tablespoons of the olive oil in a large pot over medium-high heat.
-
Step 2: Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes
-
Step 3: Season the beef with 1/2 teaspoon each salt and pepper.
-
Step 4: Using a slotted spoon, transfer the beef to a paper towel lined plate.
-
Step 5: Heat the remaining 1 tablespoon oil in the pot.
-
Step 6: Add the onion, bell pepper and garlic and sauté until softened, about 5 minutes.
-
Step 7: Stir in the chili powder, cumin and oregano and cook for 1 minute.
-
Step 8: Return the beef to the pot.
-
Step 9: Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt.
-
Step 10: Simmer 30 to 45 minutes.
-
Step 11: Taste and add more chili powder, if needed.
-
Step 12: Ladle into serving bowl and top with sour cream and shredded cheese.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.