-
1
In a large saucepan, cover the pinto beans with 1 inch of cold water and bring to a boil.
-
2
Reduce the heat to low and simmer until the beans are tender, 40 minutes to 1 hour.
-
3
Replenish the water as necessary.
-
4
Season the beans with salt.
-
5
Meanwhile, in a large enameled cast-iron casserole, heat the olive oil.
-
6
Add the bacon and cook over moderate heat, stirring occasionally, until crisp, 7 to 8 minutes.
-
7
Transfer the bacon to a plate.
-
8
Season the meat with salt and pepper.
-
9
Add half of the cubes to the casserole and cook over moderately high heat, stirring occasionally, until browned all over, about 5 minutes; transfer to the plate.
-
10
Brown the remaining meat.
-
11
Return the first batch of meat and the bacon to the casserole.
-
12
Add the onion and cook over moderate heat, stirring, until softened, about 3 minutes.
-
13
Stir in the garlic, oregano, thyme, smoked paprika, chile powder, cumin, piment d'Espelette and bay leaf and cook, stirring, until very fragrant, about 1 minute.
-
14
Add the tomato paste and chipotles and cook, stirring, for 2 minutes.
-
15
Add the tomatoes and 4 cups of the stock and bring to a boil.
-
16
Reduce the heat to moderately low and simmer, stirring occasionally, until the meat is tender, about 1 hour; add the remaining 1 cup of stock if the chili gets too thick.
-
17
Drain the pinto beans and add them to the chili.
-
18
Simmer for 10 minutes.
-
19
Serve the chili with sour cream, cheese, scallions, cilantro and focaccia or quinoa.
