Adapted from a recipe by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise, this chili makes a big pot – perfect for when you have the gang over or want to stock your freezer with speedy weeknight dinners. The seasoning is quite mild so if you want to spice it up, serve with some hot sauce or add ½ tsp chili pepper flakes while sautéing the seasonings.
Cook ground beef over medium-high heat in Dutch oven with salt and pepper, breaking up with wooden spoon until browned and cooked through. Pour into a colander in the sink, removing the meat from the pot and draining.
In the same pot, preheat the oil over medium-high heat. Add the chili powder, cumin, and coriander; heat, stirring for 1 minute. Add the garlic, red and green peppers, and onion; sauté for 5 minutes, stirring often. Stir in the crushed tomatoes, tomato paste, stock and bay leaf. Bring to boil; reduce heat to medium-low and simmer, stirring occasionally for 15 minutes.
Stir in the cooked ground beef and kidney beans and increase heat to medium to bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove bay leaf and adjust seasoning to taste. Top each serving with chopped green onion or shredded cheese if desired.
Divide cooled chili into small portions. Small portions will thaw more safely, and they're easier to store. Scoop each portion into a container, leaving about 1/2 inch of empty space at the top.