Instructions: In a 6- to 8-quart pot over medium heat, heat 2 tablespoons of the oil. Add the bell peppers and the onions and cook, stirring, until the vegetables soften, about 10 minutes.

While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the ground beef, taking care not to crowd the meat in the pan. Cook the beef, breaking it up with a wooden spoon, until it is no longer pink in the middle. Transfer the meat to a platter lined with paper towels to drain. Continue cooking the remaining beef in batches, adding additional oil as needed.

Add the chili powder, cumin and red pepper flakes to the onions and peppers and cook for 2 to 3 minutes. Add the beef broth, tomato puree, cooked beef and enough water to cover the meat and vegetables. Stir to combine. Add salt to taste. Bring the mixture to a boil, then immediately reduce the heat so the liquid just simmers. Simmer the chili until the flavors have blended, about 25 minutes.

This recipe yields 10 to 12 servings.

Comments: This ground beef chili is relatively tame in terms of spice level. Add more spices where indicated if you like more kick. Coarse ground beef is available at most supermarkets. If theres none in the meat case, ask the butcher. It makes a much heartier chili. Serve with sour cream, shredded cheddar and corn bread.

Do-ahead tip: Everything. The chili is best made a day ahead. Freeze for longer storage.

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