Method

• In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.
• Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.
• Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.
• In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
• Lower the heat and simmer for a minimum of 45 minutes or up to 1 ½ hours, or until the liquid is well flavored (the longer the better!). Add more hot water during cooking, ½ cup at a time, if the mixture seems too thick.
• Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.
• Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.