3 lbs. lean ground beef
2 Tbsp. olive oil
1 clove garlic, minced
1 large onion, diced
1 large green bell pepper, seeded and chopped
1 Tbsp. brown sugar
1 Tbsp. ground cumin
1 Tbsp. ground coriander
3 Tbsp. chili powder
2 tsp. cayenne pepper
1 tsp. dried oregano
3 dried bay leaves
1 29-oz. can diced tomatoes
1 15-oz. tomato sauce
1 15-oz. can spicy red kidney beans or unseasoned red kidney beans
salt and freshly ground pepper?
Preheat a 4-qt. chef's pan over medium-high heat until rim of pan is hot to the touch. Add oil and wait for about 1 more minute.
Add garlic and stir until it begins to color, about 30 seconds.
Crumble in beef; then add onion, bell pepper, brown sugar, cumin, coriander, chili powder, red pepper and oregano. Cook, stirring occasionally, until meat is browned. Spoon off and discard excess fat.
Stir in bay leaves, tomatoes and their liquid, tomato sauce and beans and their liquid.
Bring mixture to a boil then reduce heat and simmer, uncovered, stirring occasionally, until chili is slightly thickened, about 30 - 45 minutes.
Remove and discard bay leaves. Season to taste with salt and pepper.
Ladle chili into bowls. Serve with shredded cheddar cheese, sour cream and tortilla chips.