Ingredients
2 tablespoons canola oil4 pounds lean ground beef (90% lean)2 medium onions, chopped1 medium green pepper, chopped4 cans (16 ounces each) kidney beans, rinsed and drained3 cans (28 ounces each) stewed tomatoes, cut up1 can (14-1/2 ounces) beef broth3 tablespoons chili powder2 tablespoons ground coriander2 tablespoons ground cumin4 garlic cloves, minced1 teaspoon dried oregano
Preparation
In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
