Beef chili with beans and your choice of dressing

Ingredients:

Chile:

• 1100 g of ground beef
• 1 can (790 g) chopped tomatoes
• 1 can (425 g) red beans, rinsed
• 1 can (425 g) pinto beans, rinsed
• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 3 tbsp. chili powder
• 1.5 tsp chipotle chili powder
• 2 tbsp tomato paste
• 1 tbsp. brewed coffee

Toppings:

• Finely chopped fried bacon
• Grated cheddar
• Crumbled cornbread
• Corn chips
• French-style fried onions
• Chopped red onion
• Finely chopped tomatoes (see recipe)
• Sour cream

Preparation:

1. To prepare chili: Heat oil in a large wok over medium heat.
   
   Add the ground beef and 1.5 teaspoons of salt and cook, stirring and breaking up any lumps with a wooden spoon, until golden brown, about 10 minutes. Use a slotted spoon to remove to a bowl.
2. Reduce the heat slightly, add the onion to the pan, and cook, stirring occasionally, for about 5 minutes, until softened. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, for about 30 seconds more.
   
   Return the browned meat to the pan, add the tomatoes, coffee, and 2 cups of water. Bring to a gentle simmer, then reduce heat to low and simmer, partially covered, for 1 hour. Skim off any excess fat that may float to the surface during cooking.
3. After an hour, add the red beans and pinto beans. Continue cooking, partially ajar, until the flavors meld, another 30 minutes.
   
   For toppingServe the chili in bowls. Divide all the dressings into small bowls and dishes so guests can add them to their liking.