Adobo Beef And White Bean Chili

Over medium heat, heat enough oil to coat the bottom of a large pot. Add the onion, reduce the heat to medium-low and cook until the onion is soft, about 8 minutes.

Meanwhile, over medium heat, heat enough oil to coat the bottom of a large skillet. Add some of the ground chuck, taking care not to crowd the skillet.

Cook the beef, breaking it up with a wooden spoon, until it is no longer pink in the middle.

Using a slotted spoon, transfer it to a bowl so that any excess fat is removed. Continue cooking the remaining meat in batches, adding more oil as needed.

Add 1 teaspoon of the chili powder to the onions and stir to combine. Add the cooked beef, beans, 1 tablespoon of the adobo sauce, 3 cups of the strained or pureed tomatoes and 2 cups of the water. Add salt to taste and stir to combine.

Increase the heat to medium-high and bring to a boil, then immediately reduce the heat so the liquid just bubbles around the edges. The liquid should cover the meat and beans; if it does not, add water and tomato in equal proportions.

After 15 minutes, taste and add more chili powder or adobo sauce as desired. Cook on low to medium-low heat until the meat is tender and the flavors have melded, 60 to 75 minutes.

Taste the chili halfway through and adjust the seasonings with more adobo, chili powder or salt to taste. Garnish with sour cream, if desired.