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.