- The Washington Times - Monday, December 1, 2003

4 tablespoons oil, plus more if needed

4 cups chopped onions

3 pounds beef chuck roast, trimmed of fat and cut into 3/4-inch cubes

3/4 pound ground beef chuck

3/4 pound ground pork or mild bulk pork sausage

4 tablespoons hot Hungarian paprika

4 tablespoons mild Hungarian paprika

1 teaspoons dried oregano

1 tablespoon cumin seeds, crushed

4 cups beef stock

1 28-ounce can tomatoes, well drained and coarsely chopped

3 tablespoons minced garlic

1 to 2 tsps. salt, plus more if needed

3 16-ounce cans pinto beans, well-drained

1 cup shredded Monterey Jack cheese

1 cup shredded medium cheddar cheese

1 cup sour cream

1 cup coarsely chopped green onions

Heat 3 tablespoons oil in large, heavy pan over medium-high heat.

When hot, add 3 cups onions and saute, stirring, until softened, 4 to 5 minutes. Remove onions to side dish and set aside. Add beef cubes, a handful at a time, and saute, turning often until browned on all sides. Continue until all cubes are browned. If necessary, add a little more oil.

Remove beef cubes and drain on paper towels. Add ground beef and pork and saute, stirring, until meat is browned. Remove and drain on paper towels. Discard any oil left in pan.

Combine hot and mild paprika, oregano and cumin seeds in small bowl, and mix well.

Add this mixture to pan, and cook, stirring, for 1 to 2 minutes. Add stock, tomatoes, 1 tablespoons garlic, 1 teaspoons salt, sauteed onions and meat to pan, and stir to mix. Bring mixture to a simmer. Simmer until meat is tender, about 1 hour or longer. Remove from heat and season with more salt, if needed.

To cook beans, heat remaining 1 tablespoons oil in large, heavy skillet over medium heat until hot. Add remaining 1 cup onions and remaining 1 tablespoons garlic, and saute, stirring, until onions are softened, 3 to 4 minutes.

Add beans and cook, stirring, 6 to 8 minutes. If necessary, add a little water to prevent beans from scorching. Remove from heat.

Chili and beans can be prepared 2 days ahead. Cool, cover and refrigerate. Reheat when needed. Place cup beans into individual soup bowls. Ladle chili on top. Top with cheeses, sour cream and green onions or pass in bowls for diners to use as desired. Makes 8 servings.

— Betty Rosbottom

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