It's time to get our fall culinary skills on!
Prep time: 30 min
Cook time: 2 hr. 10 min
Total time: 2 hr. 40 min
- 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 Dark Roast coffee
- 2 15-ounce cans pinto beans, drained and rinsed
- Shredded cheddar cheese, sour cream and/or diced avocado, for topping
- 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.