3 Tbsp. vegetable oil
2 lb. beef round or chuck, cut into 1/2 inch cubes
salt and freshly ground pepper
2 med. onions, finely chopped
4 cloves garlic, finely chopped
1/4 c. flour
2 c. beef broth
2 c. water
4 Tbsp. ancho chile powder
2 chipotle peppers, finely chopped
1 tsp. ground cumin
1 tsp. fresh oregano, finely chopped
2 c. cooked black beans

How to Prepare:
In a large cast iron skillet, heat the oil until almost smoking. Season the beef with salt and pepper to taste and sear the beef in batches. Remove to a 4 qt. pot or Dutch oven.

Drain all but 2 Tbsp. fat from the skillet and cook the onions, covered, until soft. Remove the lid and continue cooking until the onions are light brown. Sprinkle the flour over the onions and cook for 1-2 minutes to incorporate and to cook the mixture through.

Transfer the onions to the pot with the beef and add the garlic, broth, water, cumin, oregano, ancho powder, and chipotle peppers. Simmer over medium heat for 1 1/2 hours, stirring occasionally. If the mixture gets too thick, add water to thin.

At the end of the simmering time, degrease the surface and simmer another 15 minutes.

During the last five minutes of cooking add the cooked beans.

Garnish with cheddar cheese, sour cream, red onions, green onions, or any combination of these topping. Or hollow out the insides of a crusty roll and serve the chili in the bread bowl.

Serves 4