Beef Chili with Kidney Beans

This is just a great basic beef chili. Nothing fancy or out-of-the-ordinary, but really nice flavor. I usually fuss around with my chilies, and love to add butternut squash, allspice, and cocoa which pair so nicely with the chili and meat. But today I wanted something basic--no messing around--and this was the perfect recipe from The New Best Recipe. And it tastes even better the following day. Great for a day of football! Continue for Chili recipe.

Beef Chili with Kidney Beans
from The New Best Recipe

2 medium onions, chopped fine
1 medium red bell pepper, cored, seeded, and cut into 1/2 inch strips
6 medium garlic cloves, minced
1/4 cup chili powder
1 T ground cumin
2 t ground coriander
1 t red pepper flakes
1 t dried oregano
1/2 t cayenne pepper
2 lbs. ground beef
2 (15 oz) cans dark red kidney beans, drained and rinsed
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato puree
Salt
Pinch of sugar (if needed)

Heat several T oil in a large stock pot over medium heat. Add onions, pepper, garlic, and spices and cook, stirring occasionally, until the veggies are soft and beginning to brown.
Increase the heat to medium-high, and add halt the beef. Cook, breaking up the chunks with a spoon, until no longer pink. Ad the remaining beef and cook until no longer pink.
Add the beans, tomatoes, puree, and 1/2 t salt. Bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove the cover and continue to simmer 1 hour longer (if the chioli looks too thick, add a bit of water).
Adjust the seasonings with additional salt to taste.

**Flavor improves the longer it sits. It's even better the day after cooking.

Black bean variation: Fry about 8 slices of chopped bacon in your stock pot. Pour off all but 2 T of the fat, leaving the bacon in the pot. Follow directions above, substituting black beans for the kidney beans.