2 tablespoons canola oil
4 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (28 ounces each) stewed tomatoes, cut up
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano
1. 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.
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 16 servings (4 quarts).