Beef and Three-Bean Chili

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper, optional
• Salt and freshly ground black pepper to taste
• 1 can diced tomatoes with juice
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 3 cups beef broth or stock

Directions

1. In a sturdy 6-quart pot, warm 2 Tbs. oil over medium-high heat until the surface shimmers. Blot the beef dry, then season it using 1-1/2 tsp. salt plus 3/4 tsp. pepper. Sear half the beef without nudging it until the bottom is browned, 2 to 3 minutes. Flip the pieces, then cook a little longer, turning them here and there, until the beef is well browned, 2 to 3 minutes. Move it onto a large plate. Pour 1 Tbs. more oil into the pot, brown the rest of the beef, and put it on the plate too, scraping in any liquid left behind.
2. Add the remaining 1-1/2 Tbs. oil to the pot with the onion and garlic. Sprinkle in 1/2 tsp. salt, set the heat at medium, and cook, stirring now and then, until softened and lightly browned, about 5 minutes. Add the poblano and bell pepper, then stir in the chili powder and cumin, followed by the tomato paste, thyme, coriander, and cayenne; cook, stirring, until the mixture smells fragrant, 1 to 2 minutes.
3. Pour in the cider, raise the heat to high, and scrape the bottom of the pot as it cooks so all those browned bits loosen. Continue until nearly all the liquid has cooked off, about 2 minutes.
4. Pour in the broth and bring the pot to a simmer.
5. Lower the heat to medium low. Scoop 1-1/2 cups beans into a food processor or blender and purée them, adding a little stewing liquid if needed to help the mixture move. Stir the bean purée into the liquid in the pot. Put the beef back in, pouring in the juices from the plate, and add the beans that are still whole. Cover the pot and let it bubble gently; give it an occasional stir, and stop when the meat is tender, about 1 hour. If it tightens up too much, splash in a little water.
6. Stir in the corn, and continue cooking for about 10 minutes, until tender.
7. Finish by stirring in the vinegar, then adjust with salt and pepper to taste.
8. Set out the garnishes when you serve.