2 medium sweet onions, chopped
3 large garlic cloves, minced
2 red bell peppers
1 green bell pepper
1 yellow or orange bell pepper
5 tablespoons of jalapeños, chopped
1 lb of Roma tomatoes diced or 18 oz can
2 tablespoons of tomato paste
2 ears of corn, shucked
1-2 lbs of ground beef
1 can of kidney beans
1 can of black beans
1 tablespoon of cumin
2 tablespoons of whole coriander seeds
1 tablespoon of chilli powder
2 tablespoons of white vinegar
salt and pepper to taste
green onions, chopped
shredded extra sharp cheddar cheese
lime wedges to serve
Note If you want to use dry beans, soak them overnight by filling a large bowl of water until it covers the beans completely with a few extra inches over. Cook them in the chilli for an additional 45 minutes to an hour.
In a large Dutch Oven over medium heat, add a few tablespoons of olive oil. Once heated, add the onions and cook them for 2-3 minutes until translucent. Add the garlic and cook for another 2 minutes until it becomes fragrant. Be careful not to let them burn!
Using a wooden spoon, transfer the onions and garlic into a small bowl and set aside.
Over medium heat add a few more tablespoons of olive oil and add the peppers and cook for about 8 minutes until they are softened, stirring frequently. Add the tomatoes, tomato paste, and spices.
Add in the ground beef and gently break up the chunks with the back of the spoon. Cook until the beef is no longer pink.
Stir in the beans and corn until the chilli is well combined. Cook on low heat with the lid slightly ajar for an hour or so until it has thickened and reduced down a bit.
Serve with the chopped cilantro, chopped chilies, green onions, shredded cheese, and sour cream if you desire.