Dymamite Chili with Beans

This chili means business. Cubed pork and stewing beef replace the usual ground meat, giving you real chunks of browned, tender meat in every spoonful instead of a fine-grained mush. The pinto beans get cooked from dried, not dumped from a can, which makes a real difference in texture and flavor.

Browning the meat in the same skillet you used for the vegetables builds layers of fond on the bottom of the pan that carry into the final pot. That dry red wine goes in during the last 30 minutes of uncovered cooking, which does two things: it deglazes any remaining flavor and it reduces into the sauce, adding depth and a slight acidity that brightens the whole bowl.

The tortilla flour paste is an old-school trick for thickening chili without adding the slick, starchy texture that cornstarch or regular flour can leave behind. Mix it thin and add just enough to tighten the sauce. You may not need it at all if your chili has reduced well during that uncovered simmer.

Pro Tips

• Soak the pinto beans overnight for the most even cooking. Quick-soak works, but overnight is better
• Cut the pork and beef into true ½-inch cubes for consistent browning and texture
• Mexican oregano has a different, more citrusy flavor than Mediterranean oregano. It’s worth seeking out for chili
• Cook the uncovered stage at a lazy simmer, not a full boil, or the meat will toughen

Variations

• Add a dried ancho or guajillo chile to the pot for a smoky, fruity heat
• Use kidney beans or black beans in place of pintos
• Stir in a tablespoon of masa harina instead of the tortilla flour paste for a more traditional thickener