Chili with sour cream ranch

Ingredients:

Chile

• 3 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 red jalapeños, seeded and finely chopped
• 2 tbsp tomato paste
• 1 canned chipotle peppers in adobo sauce, seeded and chopped
• 3 tbsp. chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 900 g of ground beef shoulder
• 2 cans of 400g canned chopped tomatoes
• 2 x 425g cans kidney beans (reserve liquid)
• 1 bay leaf

Sour cream ranch

• 1.5 cups sour cream
• 1.5 tablespoons apple cider vinegar
• 2 tbsp chopped fresh cilantro
• 2 tablespoons chopped fresh chives
• 2 green onions, thinly sliced
• Canned fried onions, for serving

Preparation:

1. Prepare the chili:
   
   Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell pepper, and jalapeño and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the tomato paste, chipotle peppers, chili powder, cumin, coriander, and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1-2 tablespoons of water if the mixture becomes too dry, about 3 minutes.
3. Add the ground beef, season with salt and pepper, and cook, stirring and breaking up the pieces, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt, and 1 cup water. Bring to a boil, then reduce the heat to medium.
4. Continue to simmer, stirring occasionally, until the chili thickens, 40-45 minutes. Remove the bay leaf and season with salt and chili pepper to taste.
5. Meanwhile, prepare the sour cream ranch:
   
   Combine sour cream, vinegar, cilantro, green onions, and chives in a bowl. Add 1 teaspoon of salt and a pinch of freshly ground black pepper; stir until smooth. Cover and refrigerate until ready to serve.
6. Divide the chili among plates and top with sour cream and fried onions.