A hearty bowl of chili that will satisfy your love for sour cream and ranch!
Ingredients:
For the chili:
- 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
- Kosher salt and freshly ground pepper
- Canned fried onions, for topping
Directions:
- 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.
