Simple Beef Chili With Kidney Beans

1. Heat oil in Dutch oven over medium heat until shimmering but not smoking. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half of beef. Cook, breaking up pieces with spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1⁄2 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 1⁄2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Season with salt to taste. Serve with lime wedges and condiments, if desired. (Chili can be refrigerated for up to 2 days.)

BEEF CHILI WITH BACON AND BLACK BEANS
Cook 8 slices bacon, cut into 1⁄2-inch pieces, in Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Substitute bacon fat in Dutch oven for vegetable oil and canned black beans for canned kidney beans.