| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 red jalapeno peppers, seeded and finely chopped
- 2 tablespoons tomato paste
- 1 canned chipotle chile in adobo sauce, seeded and chopped
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 2 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 2 14-ounce cans diced tomatoes
- 2 15-ounce cans kidney beans (do not drain)
- 1 bay leaf
- For the ranch sour cream:
- 1 1/2 cups sour cream
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 2 scallions, thinly sliced
- Canned fried onions, for topping
Instructions
- Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
- Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce the heat to medium low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf; season the chili with salt.
- Meanwhile, make the ranch sour cream: Combine the sour cream, vinegar, cilantro, chives and scallions in a bowl. Add 1 teaspoon salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve.
- Ladle the chili into bowls; top with the ranch sour cream and fried onions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 418 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 9 g |
| Sugar | 8 g |
| Protein | 33 g |
| Cholesterol | 94 mg |
| Sodium | 1001 mg |
Reviews
The ranch sour cream and fried onions MADE this chili! I never want to eat chili without them again. The chili recipe was good but nothing out of this world. The toppings are what set it apart.
This is a great recipe and I will definitely make again. The only thing I added was additional chili powder. The sour cream and onions added a completely different taste to the chili which was very good but I liked it better without.
This was a fabulous recipe!! I’ve never rated a recipe before, but I had to rave about this! I followed the recipe exactly and it was awesome. The sour cream ranch and the french fried onions MADE the recipe!