Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground beef
• Kosher salt and freshly ground pepper
• 1 medium onion, diced (about 1 cup)
• 1 small green bell pepper, seeded and diced (about 1/2 cup)
• 2 large cloves garlic, finely chopped
• 1/4 cup chili powder, plus more to taste
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 3 15-ounce cans red kidney beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 1 15-ounce can tomato sauce
• 1 10-ounce bag frozen corn kernels
• Sour cream, for serving
• Grated cheddar cheese, for serving

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 teaspoon each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
2. Heat the remaining 1 tablespoon olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
3. Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.
4. Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
5. Photograph by Andrew McCaul