Game Day Beef & Bean Chili Via. Rachael Ray

• vegetable oil↗2 tablespoons
• lean ground chuck↗3 lbs
• large onions, chopped↗2
• minced garlic3 tablespoons
• dried ancho chile powder↗1⁄3 cup
• ground cumin↗1 tablespoon
• dried oregano↗1 tablespoon
• coarse salt and pepper
• cayenne↗1 teaspoon
• (28 ounce) can crushed tomatoes↗1
• (15 ounce) can tomato sauce↗1
• (15 ounce) cans red kidney beans, drained↗2
• sour cream↗

  for topping

• grated cheddar cheese↗

  for topping

• pickled jalapeno pepper↗

  chiles for topping

• sliced scallion, for topping

Step-by-step instructions

1. 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. 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. 3

   Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.