Chili with Ranch Sour Cream

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 6 to 8 servings
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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

Canned fried onions, for topping


  1. 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.
  2. 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.
  3. 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.
  4. Ladle the chili into bowls; top with the ranch sour cream and fried onions.
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