Chef's Note: This is an easy chili recipe, but it's also the best.
Adapted from "Cook's Illustrated" magazine, April 2003 makes about 3 quarts, serving 8 to 10
Ingredients
	2 tablespoons vegetable or corn oil
	2 medium onions, chopped fine (about 2 cups)
	1 red bell pepper, cut into ½-inch cubes
	6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
	¼ cup chili powder
	1 tablespoon ground cumin
	2 teaspoons ground coriander
	1 teaspoon red pepper flakes
	1 teaspoon dried oregano
	½ teaspoon cayenne pepper
	2 pounds 85 percent lean ground beef
	2 cans (16 ounces each) dark red kidney beans, drained and rinsed
	1 can (28 ounces) diced tomatoes, with juice
	1 can (28 ounces) tomato puree
	Salt
Instructions
1.	Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering, but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2.	Add beans, tomatoes, tomato puree, and ½ teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in ½ cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments, if desired.