Chef Yadira’s Perfect Chili Con Carne

INGREDIENTS 

• 2 tablespoons canola oil 
• 1 large onion, small diced 
• 1 small green bell pepper, seeded, and small diced 
• 1 small red bell pepper, seeded, and small diced 
• 4 garlic cloves, minced 
• ¼ cup chili powder 
• 1 tablespoon ground cumin 
• 1 teaspoon ground coriander 
• 1 teaspoon Mrs. Dash seasoning 
• 1 teaspoon dried oregano 
• ½ teaspoon red pepper flakes (optional) 
• ½ teaspoon cayenne pepper (optional) 
• 2 pounds (85%) ground beef 
• 1 (15 ounce) can dark red kidney beans and drained 
• 1 (28 ounce) can diced tomatoes 
• 1 (28 ounce) can tomato puree 
• ½ teaspoon dried parsley  
• ½ teaspoon table salt 
• ¼ teaspoon black pepper (if not using pepper flakes or cayenne) 

DIRECTIONS

• Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell peppers, garlic, chili powder, cumin, coriander, Mrs. Dash, oregano, pepper flakes, and cayenne pepper, if using. Stir until veggies are softened and starting to brown, about 10 minutes.  
• Increase heat to medium high and add beef. Break up meat with a meat masher, meat chopper, or a wooden spoon, and cook until no longer pink. 
• Add beans, diced tomatoes (including the juice), puree, parsley, salt, and pepper, if using. Bring to a boil and then decrease heat to low, cover, and allow to simmer for 1 hour; stir halfway through.  
• Remove the cover and continue to simmer for an additional 1 hour. Note: if it dries out too much and begins to stick, add ½ cup water and continue to simmer, until chili thickens, and gets a dark and rich-looking. 
• Check for seasoning and adjust, if needed. Serve with white rice and sweet plantains, or with coconut rice (which is Chef Yadira’s preference; recipe can be found in her cookbook). Or you can add your preferred toppings, such as raw red onions, grated cheddar, avocado, sour cream, and eat with corn chips or corn bread.