Beef Chili

In a large heavy duty pot, heat the oil. Over medium heat, add onions, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook, stirring occasionally until soft and beginning to brown, about 10 minutes.

Turn up the heat to medium–high, add half of the ground beef. Brown the beef, breaking it up. Cook until no longer pink, about 5 minutes. Add the remaining half of ground beef. Break up the meat, and cook until no longer pink.

Stir in the beans, tomato sauce, and crushed tomatoes. Bring to boil. Reduce heat to low, and simmer covered for 1 hour, stirring occasionally. Remove the lid, and cook for another 1 hour, stirring occasionally. If the chili sticks to the bottom of the pan, add 1/2 cup of water, and continue to simmer.

Add salt to taste. Serve with desired garnishes.