Chili Con Carne

In a large dutch oven over medium-high heat, heat oil. Season beef with salt and pepper. Working in batches, sear meat until golden brown, adjusting heat as necessary. Transfer to a plate.

Lower heat to medium and cook onion and garlic until softened and deeply golden, about 5 minutes, scraping up caramelized bits with a wooden spoon. Add tomato paste to pot and cook, mixing constantly until it is darkened in color, about 2 to 3 minutes.

Deglaze pot with 4 cups water and add oregano, chili powder, cumin, seared meat, and tomatoes. Bring to a boil and reduce to a simmer and cook until meat is tender and falling apart, about 2 hours, adding more water as needed. 

Stir in sugar and vinegar and season with salt and pepper, if needed.

Serve with sour cream, cheese, green onions, limes, and chips.