INGREDIENTS

• 2 tablespoons vegetable oil
• 2 pounds lean ground beef
• Salt and freshly ground black pepper to taste
• 2 large red bell peppers, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• ½ to 1 jalapeño chili (depending on your spice level preference), thinly sliced
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ cinnamon stick
• 1 cup beef stock
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon apple cider vinegar
• 1 (15-ounce) can pinto beans, rinsed and drained
• ¾ cup frozen corn
• Juice of one lime
• ½ bunch fresh cilantro, chopped

HOW TO MAKE IT

1. Place a 5.5-quart STAUB Dutch oven on the STAUB Multicooker and choose the Browning setting. Set the browning time to 20 minutes and cover to preheat.
2. When done preheating, add half the oil, the beef, and salt and pepper to taste. Cook, stirring, until browned, about 5 minutes. Transfer to a colander set over a bowl to drain the excess fat.
3. Add the remaining 1 tablespoon oil along with the peppers and onion and some more salt and pepper to taste and cook for 5 to 7 minutes, until softened. Add the garlic, jalapeño, oregano, chili powder, cumin, coriander, and cinnamon stick and cook for another 30 seconds, or until aromatic.
4. Choose the Slow Cook High setting and set the time to 2 hours. When preheated, add the cooked beef, stock, tomatoes, and vinegar, and give the chili a good stir. Cover, and cook for 2 hours, stirring occasionally. During the last 10 minutes of cooking time stir in the beans and corn.
5. Remove from the heat and stir in the lime juice. Serve over rice, sprinkled with the cilantro.