Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 1 medium red bell pepper, diced

• 1 small green bell pepper, diced

• Kosher salt and freshly ground black pepper

• 1.5 lbs. Riverbend dry-aged ground beef

• 1/4 cup Savory Barbacoa rub (can use chili powder and paprika instead)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cayenne

• 2 (15 ounce) cans pinto beans, rinsed and drained

• 1 (28 ounce) can crushed tomatoes

• 1 cup water

For toppings

• Shredded Monterey Jack or cheddar cheese

• Sour cream

• 1/2 cup chopped green or red onions

• Skillet Cornbread

Instructions

In a large pot or Dutch oven over medium heat, warm the oil. Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown. Increase the heat to medium-high, add the beef, and cook, stirring, until it is browned, with no pink showing.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant. Add the beans, tomatoes and their juices, and water. Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. Taste and season with more salt and pepper if necessary

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions. I love to serve this chili (and any kind of soup, really), with a side of cornbread. But if you don’t have any, it’s still a delicious dish by itself!