Stoked at Home

0 In a large, heavy-bottomed pot, cook the ground beef over medium-high heat. Break it into small pieces with a spatula and cook until it's browned. 
1 Add the chopped red bell pepper, green bell pepper, and onion to the pot with the beef. Sauté for about 5 minutes or until the vegetables begin to soften
2  Stir in the chipotle in adobo sauce, chili powder, cumin, garlic powder, onion powder, and paprika. These spices will infuse the mixture with incredible flavor. Cook for an additional 2-3 minutes.
3 Pour in the ranch beans and fire-roasted tomatoes. Give it all a good stir to combine. Simmer for 15-20 minutes, allowing the flavors to meld together.
4 Stir in the salsa and chopped cilantro. Let it simmer for another 10 minutes. Adjust the seasoning with salt and pepper to taste. I like to let the chili cook on low for at least 1-2 hours so that all of the flavors can really come together.
5 Ladle your ranch-style chili into bowls. Top each serving with a generous amount of roasted corn, jalapenos, crumbled cotija cheese, fresh cilantro, green onions, and a dollop of sour cream. Don't forget to add a handful of corn chips for that satisfying crunch. 7
6 Store any leftovers in the fridge for up to 4 days. And as always, chili taste better the next day! I love to transform my leftovers into nachos, stuffed potatoes or chili mac and cheese!