2 tbsp      vegetable oil
2              medium onions, diced
1              red/orange bell pepper, cut into ½ inch cubes
6              garlic cloves, minced
¼ cup     chili powder
1 ½ tbsp  ground cumin
2 tsp        ground coriander
1 tsp         red pepper flakes
1 tsp         dried oregano
½ tsp       cayenne pepper
2 lbs         lean ground beef
2 cans (28 ounces/398 mL) dark red kidney beans, drained and rinsed
1 can (28 ounces/398 mL) diced tomatoes
1 can (28 ounces/398 mL) crushed tomatoes
salt to taste

condiments: lime wedges/sour cream/shredded cheddar or Monterey Jack cheese/ chopped cilantro/extra red pepper flakes

In a large, heavy saucepan, heat oil over medium heat. Add onions, garlic, and red pepper and cook until softened. Add chilli, cumin, coriander, red pepper flakes, oregano and cayenne and stir for 1 minute. Increase heat and add ground beef. Cook the beef, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.

Add beans, diced and crushed tomatoes, and about ½ tsp of salt; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for an hour. Remove cover and continue to simmer for another hour, stirring occasionally. (If chilli begins to stick to the bottom of the pot, stir in ½ cup of water) Chili should be slightly thickened. Adjust seasoning with salt.

Best served the next day! Serve with condiments, if desired. Freezes well.

Serves about 8.