Chile con Carne

Chile con Carne
Serves 6-8

30 mL (2 Tbsp) vegetable oil
1 kg (2 lbs) lean ground beef
3 cloves garlic, finely chopped
2 medium onions, finely chopped
1 jalapeno pepper, seeds and membranes discarded, finely chopped
1 red or green pepper, chopped
2 – 425 g (14.5 oz) cans diced tomatoes
60 mL (1/4 cup) tomato paste
430 mL (1-3/4 cups) water
15-30 mL (1-2 Tbsp) ground ancho chile (or other chile powder)
10 mL (2 tsp) dried oregano, crushed
1 mL (1/4 tsp) ground cumin
Salt and freshly ground black pepper, to taste
1 - 425 g (14.5 oz) can kidney beans, rinsed and drained
Sour cream, shredded Cheddar cheese and green onion, for garnish

Heat oil in a Dutch oven, add onions, garlic and peppers; cook, stirring for 5 minutes. Add meat and cook, stirring, until browned all over. Stir in tomatoes, tomato paste, water, chile powder, salt and pepper. Bring to a boil; reduce heat and simmer for 40-45 minutes, stirring frequently. Add extra water if needed to bring chile to desired consistency. Add beans and cook for 10 minutes longer.
Spoon into bowls and serve hot.