Game Day Beef & Bean Chili Via. Rachael Ray

• 2 tablespoons vegetable oil
• 3 lbs lean ground chuck
• 2 large onions, chopped
• 3 tablespoons minced garlic
• 1/3 cup dried ancho chile powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• coarse salt and pepper
• 1 teaspoon cayenne
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (15 ounce) cans red kidney beans, drained
• sour cream, for topping
• grated cheddar cheese, for topping
• pickled jalapeno pepper, chiles for topping
• sliced scallion, for topping

1. In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
2. Pour off all but 2 tablespoons of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tablespoons coarse salt, 112 teaspoons pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
3. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.

vegetable oil, lean ground chuck, onions, garlic, chile powder, ground cumin, oregano, salt, cayenne, tomatoes, tomato sauce, red kidney beans, sour cream, cheddar cheese, jalapeno pepper, scallion

Taken from www.food.com/recipe/game-day-beef-bean-chili-via-rachael-ray-486714 (may not work)