Better-Than-Chasen’s Chili Recipe – Los Angeles Times

3 large Spanish yellow onions, diced

2 tablespoons vegetable or olive oil

1 ½ tablespoons kosher salt, plus more to taste

3 red bell peppers, cored, seeded and diced

8 large garlic cloves, chopped or grated on a Microplane

1 tablespoon dried oregano (preferably Mexican oregano)

3 tablespoons double-concentrate tomato paste (or 1 6-ounce can tomato paste)

¼ cup chili powder, plus more to taste

¼ cup plus 2 tablespoons guajillo or pasilla chile powder (or a combination), plus more to taste

¼ cup plus 1 tablespoon ground cumin, plus more to taste

1 ½ pounds ground beef chuck (80% lean/20% fat)

1 ½ pounds ground pork (80% lean/20% fat)

1 (28-ounce) can plus 1 (14-ounce) can crushed tomatoes (preferably fire-roasted)

1 tablespoon pureed chipotle chiles in adobo, plus more to taste

4 cups low-sodium chicken stock

2 (15-ounce) can kidney beans, rinsed and drained (preferably low-sodium)

2 (15-ounce) cans pinto beans, rinsed and drained (preferably low-sodium)

Mexican crema or sour cream, for garnish

Queso fresco, crumbled, for garnish

Pickled jalapeño chiles, for garnish

1 white onion, minced, for garnish

Fresh cilantro leaves for garnish

1 bunch green onions (light green and white parts), thinly sliced, for garnish