Name: Bean-and-Beef Chili
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 8 servings
Ingredients: 2 to 4 tablespoons vegetable oil, plus more as needed; 3 pounds boneless beef chuck, cut into 3/4-inch pieces; Kosher salt and freshly ground pepper; 2 large onions, chopped; 8 cloves garlic, chopped; 1/3 cup plus 2 tablespoons chili powder; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 1 28-ounce can whole plum tomatoes, coarsely crushed with your hands; 1 3/4 cups low-sodium beef broth; 1/3 cup brewed espresso or strong coffee; 2 15-ounce cans pinto beans, drained and rinsed; Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Directions

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. Transfer to a plate.
Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
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.
Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
Hot:
This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
Hotter:
Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
Hottest:
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.

Photograph by Charles Masters

Courtesy of Food Network Magazine

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Bean-and-Beef Chili

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