Ingredients

  • 3 tbsp olive oil
  • 2 1/2 lbs ground beef
  • 1/4 c dark chile powder
  • 2 1/2 tbsp curry powder
  • 3 cloves garlic, finely chopped
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 16 oz cans kideny beans, drained and rinsed
  • 1 28 oz can crushed tomatoes
  • Kosher salt and ground black pepper, to taste
  • 3 tbsp chopped cilantro, plus more for garnish
  • 1 c grated Monterey Jack cheese for serving
  • Sour cream for serving

Directions

  1. Heat oil in a 6 qt saucepan over medium high heat. Add beef and cook, stirring and breaking up meat into small pieces, until browned, 5 to 7 minutes.
  2. Add chile and curry powders, garlic, 3/4 the onion, and bell pepper. Cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  3. Add beans, tomatoes, salt, and pepper. Bring to a boil. Reduce heat to meidum, simmer, stirring occasionally until chili is thick, about 30 minutes. Stir in cilantro.
  4. Ladle into bowls, garnish with remaining onion, plus cilantro, cheese, and sour cream.