Beef and Bean Chili (Alice Chili) – ATK

1 LB lean ground beef
15 OZ canned pinto beans (drained and rinsed)
3 TBS vegetable oil
1 SM onion (chopped)
1 MED red bell pepper (chopped)
¼ TSP table salt
4 cloves garlic (minced)
3 TBS chili powder
2 TSP ground cumin
¾ TSP dried oregano
1½ C chicken broth
14½ OZ canned crushed tomatoes

In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion, bell pepper, and salt and cook, stirring occasionally with wooden spoon, until vegetables are softened, about 5 minutes. Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute.
Add ground beef and cook, breaking up meat into small pieces with wooden spoon, until no longer pink, about 5 minutes.
Carefully stir in broth, tomatoes and drained beans. Use wooden spoon to scrape up any browned bits on bottom of Dutch oven. Bring to simmer. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring once halfway through (use oven mitts to handle hot lid).
Remove lid and continue to cook, stirring occasionally, until chili is thickened, about 20 minutes. Turn off heat. Ladle chili into bowls and serve.

Serve with your favorite chili toppings, such as pickled jalapeños, shredded cheese, sour cream, diced avocado, chopped cilantro, or crushed tortilla chips.

Yields 6 servings.