1 tablespoon olive oil
1 red bell pepper, seeded and diced
1 sweet onion, diced, divided
4 garlic cloves, minced
3 tablespoons sriracha
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 chipotle chile in adobo sauce, chopped
1 tablespoon adobo sauce
1 pound lean ground beef
1 28-ounce can crushed tomatoes with juice
2 cups beef broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
Sea salt, to taste
1 1/2 cups extra-sharp cheddar, grated, for serving
1 cup cilantro, chopped, for serving
1 cup sour cream, for serving
Heat the olive oil in a large Dutch oven over medium heat.
Add the bell pepper and half of the onion, and sauté, stirring occasionally, for 7 to 10 minutes, or until they begin to soften.
Add the garlic, sriracha, cumin, chili powder, oregano, chipotle chile and adobo sauce. Stir constantly for 1 minute.
Increase the heat to high, and add the ground beef. Cook, breaking up the meat and stirring constantly, for 3 to 5 minutes, or until the meat is no longer pink.