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.
  
  

• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.

• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.

• 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.