Game Day Beef & Bean Chili Via. Rachael Ray - cooking recipe

Ingredients

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

Preparation

In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
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.
Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.