Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, peeled and finely chopped
- 1 green pepper, cored, deseeded, and chopped
- 2 pounds lean ground beef
- 2 cans kidney beans, rinsed and drained (16 ounces each)
- 2 cans diced tomatoes (14 ounces each)
- 1 can beef or chicken broth (14 ounces)
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon cumin powder
- 1 teaspoon dried oregano
- 1 pot sour cream (optional, for serving)
- 2 cups grated cheddar/Monterey Jack cheese (optional, for serving)
Instructions
- Heat oil in your Dutch oven. Sauté the onion, garlic and green pepper for a few minutes. Remove the vegetables and set them aside. Put the meat into the pan and brown, then put vegetables back in.
- Add the remaining ingredients. Bring to a boil. Reduce heat and simmer for 1 hour.
- Serve with the grated cheese and sour cream, if desired.