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

1. 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.
2. 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.
3. 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.
4. Ladle the chili into bowls; top with the ranch sour cream and fried onions.
5. Photograph by Christopher Testani