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1
Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat.
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2
Pat the beef dry and season with salt and pepper.
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3
Brown in batches, about 4 minutes, adding more oil as needed.
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4
Transfer to a plate.
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5
Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot.
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6
Add the onions and garlic; cook, stirring, until golden, about 6 minutes.
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7
Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
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8
Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans.
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9
Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
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10
Stir the remaining 2 tablespoons chili powder into the chili.
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11
Divide among bowls.
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12
Top with cheese, sour cream and/or avocado.
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13
Hot:
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14
This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
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15
Hotter:
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16
Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
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17
Hottest:
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18
Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans.
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19
Stir in 1 cup chopped pickled jalapenos before serving.
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20
Photograph by Charles Masters
