3 Tbsp Extra-Virgin Olive Oil
2 lbs ground beef
Freshly Ground Pepper
1 medium onion, diced
1 small green bell pepper, seeded and diced
2 large garlic cloves, minced
1/4 cup Chili Powder, plus more to taste
2 tsp Mexican Oregano
1 1/2 tsp Ground Cumin
3 15oz cans red kidney beans, drained and rinsed
1 28-oz can tomato sauce
1 10-oz bag frozen corn kernels
sour cream, for serving
grated cheddar cheese, for serving
Heat 2 Tbsp of olive oil in a large pot over med-high heat. Brown the ground beef, breaking it up with a fork, until cooked through. Season the beef with 1/2 tsp of salt and pepper. Transfer the beef to a paper towel-lined plate.
Heat remaining olive oil in the pot. Add onion, pepper and garlic – sauté until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
Return the beef to the pot. Stir in the beans, tomatoes, sauce, corn 1 1/2 cups of water and 2 tsp of salt. Simmer 30 to 45 minutes. Taste and add more chili powder and salt if desired.
Garnish with grated cheese and sour cream.