Makes 6 to 8 servings

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 1 small green bell pepper, diced
• Kosher salt and freshly ground black pepper
• 2 pounds ground beef, preferably chuck or sirloin
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 cup water

For Serving –

• 1 cup shredded Monterey Jack or cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped green or red onions
• Skillet Cornbread with honey butter

Instructions :

In a large pot or Dutch oven over medium heat, warm the oil.

Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown, about 8 minutes.

Increase the heat to medium-high, add the beef, and cook, stirring, until it is no longer pink, about 5 minutes.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant.

Add the beans, tomatoes and their juices, and water.

Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. (If it gets too thick, add a little more water).

Taste and season with more salt and pepper if you’d like.

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions and the cornbread on the side.

Enjoy!