Chili with Ranch Sour Cream Recipe

Name: Chili with Ranch Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, finely chopped; 1 red bell pepper, finely chopped; 2 red jalapeno peppers, seeded and finely chopped; 2 tablespoons tomato paste; 1 canned chipotle chile in adobo sauce, seeded and chopped; 3 tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons dried oregano; 2 pounds ground beef chuck; Kosher salt and freshly ground pepper; 2 14 -ounce cans diced tomatoes; 2 15 -ounce cans kidney beans (do not drain); 1 bay leaf; 1 1/2 cups sour cream; 1 1/2 tablespoons apple cider vinegar; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh chives; 2 scallions, thinly sliced; Kosher salt and freshly ground pepper; Canned fried onions, for topping

Servings: persons

3 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 red jalapeno peppers, seeded and finely chopped
2 tablespoons tomato paste
1 canned chipotle chile in adobo sauce, seeded and chopped
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 pounds ground beef chuck
Kosher salt and freshly ground pepper
2 14 -ounce cans diced tomatoes
2 15 -ounce cans kidney beans (do not drain)
1 bay leaf
1 1/2 cups sour cream
1 1/2 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
2 scallions, thinly sliced
Kosher salt and freshly ground pepper
Canned fried onions, for topping

1
Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2
Add the onion, bell pepper and jalapenos and cook, stirring occasionally, until softened, about 5 minutes.
3
Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano.
4
Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
5
Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes.
6
Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water.
7
Bring to a simmer, then reduce the heat to medium low.
8
Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes.
9
Remove the bay leaf; season the chili with salt.
10
Meanwhile, make the ranch sour cream: Combine the sour cream, vinegar, cilantro, chives and scallions in a bowl.
11
Add 1 teaspoon salt and a few grinds of pepper; whisk until smooth.
12
Cover and refrigerate until ready to serve.
13
Ladle the chili into bowls; top with the ranch sour cream and fried onions.
14
Photograph by Christopher Testani

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onion, finely chopped, 1 red bell pepper, finely chopped, 2 red jalapeno peppers, seeded and finely chopped, and more.

Yes, Chili with Ranch Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili with Ranch Sour Cream

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