Chili with Ranch Sour Cream

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
6 to 8 servings
Level:
Easy

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.

  • Photograph by Christopher Testani


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    This recipe is featured in:

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