Heat olive oil in a large Dutch oven or skillet over medium heat.
2
Add the chopped onion and red bell pepper, and sauté until softened, about 4 minutes.
3
Add the minced garlic and cook for one additional minute.
4
Add the ground beef and cook until no longer pink, about 8 to 10 minutes.
5
Stir in the crushed tomatoes, diced tomatoes with chiles, black beans, and sweet corn.
6
Add the ground cumin, chili powder, chipotle chili powder, brown sugar, and water. Stir to combine.
7
If using a Dutch oven, cover and simmer for 1 1/2 hours. If using a slow cooker, transfer the mixture to the slow cooker, cover, and cook on LOW for 4 to 6 hours.
8
Serve the chili hot topped with sour cream and your favorite garnishes. Enjoy!
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