Frito Pie Chili

1. Pat the beef cubes dry and season lightly with salt. Heat the vegetable oil in a heavy pot over medium-high heat, then brown the beef in batches until well seared on all sides, about 4 to 5 minutes per batch, transferring it to a plate as you go.
2. Lower the heat to medium and add the chopped onions to the same pot, cooking until soft and translucent, about 6 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
3. Add the chili powder, cumin, crushed red chile peppers, and cayenne, stirring constantly for about 30 seconds to bloom the spices, then stir in the tomato paste and cook for another minute.
4. Return the beef and any collected juices to the pot, then add the crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
5. Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the chili has thickened. Slow braising takes the beef well past 71 C, so it should be steaming throughout and pull apart easily.
6. Taste and adjust the salt and heat as needed. If the chili is too thin, simmer uncovered for the final 15 minutes to reduce.
7. To serve, divide the corn chips among four bowls, ladle the hot chili over the top, and finish each with a generous handful of shredded cheddar cheese.

You'll use: Large pot · Saucepan · Steamer