Chili con carne with beans

Ingredients:

• 1400 g boneless beef shoulder, cut into 2 cm thick cubes.
• 800 g of hand-crushed canned plum tomatoes
• 850 g canned pinto beans, rinsed and drained
• 2-4 tablespoons of vegetable oil
• 2 large onions, chopped
• 8 chopped garlic cloves
• 0.33 tbsp and 2 tbsp. chili powder
• 1 teaspoon dried oregano
• 2 tbsp tomato paste
• 1.75 cups beef broth
• 0.33 cups brewed espresso or strong coffee
• Grated cheddar cheese, sour cream, sliced ​​avocado for garnish

Preparation:

1. Heat 0.5 tablespoons of vegetable oil in a large skillet over medium-high heat. Pat the beef dry and season with salt and pepper. Fry in batches for about 4 minutes, adding more oil as needed. Transfer to a plate.
2. Reduce heat to medium and add 1.5 tablespoons of oil to the pan. Add the onion and garlic and cook, stirring, until golden brown, about 6 minutes. Add 0.33 cups of chili powder, oregano, and tomato paste and cook, stirring, for 30 seconds.
3. Return the meat to the pan, add the tomatoes and their juices, broth, espresso, and pinto beans, and stir. Bring to a boil, then reduce heat and simmer, partially covered, until the beef is tender, about 2 hours.
4. Add the remaining 2 tablespoons of chili powder to the chili. Divide among deep bowls. Garnish with cheese, sour cream, and/or avocado.
   
   

   Sharpness

   
   The basic recipe is quite bland; the chili powder added at the end adds only a mild kick.
   
   

   Sharper

   
   Add 5 crushed dried chile de arbol peppers to the pan with the tomato paste and continue cooking as directed.
   
   

   The hottest option

   
   Add 5 crushed dried chiles de árbol to the pan with the tomato paste and continue cooking as directed, omitting the beans. Add 1 cup of chopped pickled jalapeños before serving.