1. In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper. 2. Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck. 3. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck. 4. Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. 5. Add the garlic and cook for 2 minutes. 6. Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. 7. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. 8. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired. 9. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
