Savannah Tailgater Chili

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground beef
• Kosher salt and freshly ground pepper
• 1 medium onion, diced (about 1 cup)
• 1 small green bell pepper, seeded and diced (about 1/2 cup)
• 2 large cloves garlic, finely chopped
• 1/4 cup chili powder, plus more to taste
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 3 15 -ounce cans red kidney beans, drained and rinsed
• 1 28 -ounce can diced tomatoes
• 1 15 -ounce can tomato sauce
• 1 10 -ounce bag frozen corn kernels
• Sour cream, for serving
• Grated cheddar cheese, for serving

1. Heat 2 tablespoons olive oil in a large pot over medium-high heat.
2. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes.
3. Season the beef with 1/2 teaspoon each salt and pepper.
4. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
5. Heat the remaining 1 tablespoon olive oil in the pot.
6. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes.
7. Stir in the chili powder, oregano and cumin and cook for 1 minute.
8. Return the beef to the pot.
9. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt.
10. Simmer 30 to 45 minutes.
11. Taste and add more chili powder, if desired.
12. Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
13. Photograph by Andrew McCaul

extravirgin olive oil, ground beef, kosher salt, onion, green bell pepper, garlic, chili powder, oregano, ground cumin, red kidney beans, tomatoes, tomato sauce, corn kernels, sour cream, cheddar cheese

Taken from www.foodnetwork.com/recipes/savannah-tailgater-chili-recipe2.html (may not work)