Beef Chili with Kidney Beans

Makes about 3 quarts, serving 8 to 10

Good choices for condiments include diced fresh tomatoes, diced
avocado, sliced scallions, chopped red onion, chopped cilantro
leaves, sour cream, and shredded Monterey Jack or cheddar cheese.
If you are a fan of spicy food, consider using a little more of the
red pepper flakes or cayenne--or both. The flavor of the chili
improves with age; if possible, make it a day or up to five days
in advance and reheat before serving. Leftovers can be frozen for
up to a month.

2 tablespoons vegetable or corn oil
2 medium onions, chopped fine (about 2 cups)
1 medium red bell pepper, stemmed, seeded, cut into 1/2-inch dice
6 medium cloves garlic, minced or pressed through a garlic press
(about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85 percent lean ground beef
2 cans (15 ounces each) dark red kidney beans, drained and rinsed
1 can (28 ounces) diced tomatoes, with juice
1 can (28 ounces) tomato puree
Salt
2 limes, cut into wedges

Heat the oil in a large heavy-bottomed nonreactive Dutch oven over
medium heat until shimmering but not smoking. Add the onions, bell
pepper, garlic, chili powder, cumin, coriander, pepper flakes,
oregano, and cayenne and cook, stirring occasionally, until the
vegetables are softened and beginning to brown, about 10 minutes.
Increase the heat to medium-high and add half the beef. Cook,
breaking up pieces with a wooden spoon, until no longer pink and
just beginning to brown, 3 to 4 minutes. Add the remaining beef
and cook, breaking up pieces with a wooden spoon, until no longer
pink, 3 to 4 minutes.

Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
Bring to a boil, then reduce the heat to low and simmer, covered,
stirring occasionally, for 1 hour. Remove the lid and continue to
simmer 1 hour longer, stirring occasionally (if the chili begins to
stick to the bottom of the pot, stir in 1/2 cup water and continue
to simmer), until the beef is tender and the chili is dark, rich,
and slightly thickened. Adjust the seasoning with additional salt.
Serve with lime wedges and condiments (see note), if desired.
Recipe from "Inside America's Test Kitchen"

For more about "Inside America's Test Kitchen" Click He
http://CooksIllustrated.chtah.com/a/...AKCCowYa/cook1

For more about the America's Test Kitchen television series,
click here.
http://CooksIllustrated.chtah.com/a/...AKCCowYa/cook4

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