Bean-and-Beef Chili

Ingredients

• 3 pounds beef chuck boneless cut into 3/4-inch pieces
• 30 ounce pinto beans drained and rinsed canned
• 28 ounce canned tomatoes whole with your hands crushed canned
• 8 servings cheddar cheese diced shredded sour for topping
• 0.3 cup chili powder 
• 8 cloves garlic chopped
• 8 servings kosher salt and pepper freshly ground
• 1.8 cups beef broth low-sodium
• 2 large onions chopped
• 1 teaspoon oregano dried
• 0.3 cup strong coffee decoction brewed
• 2 tablespoons tomato paste 
• 2 tablespoons vegetable oil as needed plus more

Equipment

• bowl
• pot

Directions

1. Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed.
2. Transfer to a plate.
3. Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot.
4. Add the onions and garlic; cook, stirring, until golden, about 6 minutes.
5. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
6. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
7. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
8. This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
9. Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
10. Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
11. Photograph by Charles Masters