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1
Pat the meat dry with a paper towel and season with the salt and pepper.
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2
Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat.
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3
Sear the meat, in small batches, until well browned, adding more oil to the pan if needed.
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4
Transfer meat to a bowl and reserve.
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5
Discard all but 2 tablespoons of the oil from the pan.
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6
Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan.
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7
Add the garlic and saute for 2 minutes more.
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8
Stir in the chili powders, cumin, and oregano and cook for 2 minutes.
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9
Whisk in 5 cups of the stock.
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10
Add the meat and any accumulated juices to the pot.
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11
Bring to a gentle simmer.
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12
Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
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13
In a food processor or blender puree half of the beans with the remaining stock.
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14
Add the bean mixture to the chili along with the whole beans.
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15
Simmer for 1 hour more or until the meat is tender.
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16
Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.
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17
Cook's Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste.
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18
The chili tastes best if made a day a head, refrigerated, and reheated.
