Game Day Beef & Bean Chili Via. Rachael Ray

A hearty beef & bean chili to warm up even the coldest nights!

• Ready In: 1 hr 45 mins
• Serves: 10

Ingredients

• 2  tablespoons  vegetable oil
• 3  lbs  lean ground chuck
• 2  large onions, chopped
• 3  tablespoons  minced garlic
• 1⁄3 cup dried ancho chile powder
• 1  tablespoon ground cumin
• 1  tablespoon dried oregano
•  coarse  salt and pepper
• 1  teaspoon cayenne
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (15 ounce) cans red kidney beans, drained
•  sour cream, for topping
•  grated cheddar cheese, for topping
•  pickled jalapeno pepper, chiles for topping
•  sliced scallion, for topping

Directions

1. In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
2. Pour off all but 2 tablespoons of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tablespoons coarse salt, 112 teaspoons pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
3. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.