1 tablespoon olive oil 2 cups finely chopped white onion 8 cloves garlic, chopped 2 1/2 pounds ground beef (15% fat) 6 tablespoons mild-sweet paprika or ground pimento peppers 2 tablespoons dried oregano 2 tablespoons ground cumin 2 (28-ounce) cans diced tomatoes in juice 2 cups bottled chile sauce 1 (15-ounce) can cannellini beans, drained and rinsed 2 cups home-made or good quality frozen beef or veal broth 2 teaspoons salt 1/4 teaspoon freshly ground white pepper 1/2 cup sour cream 1/2 cup grated Tillamook, medium cheddar or Emmenthal cheese

Step 1 Heat the oil in a heavy large pot over medium heat. Add the onions and cook until browned, about 10 minutes. Add the garlic and cook 1 minute.

Step 2 Add the beef and cook until browned, about 5 minutes, breaking it up with the back of a fork. Stir in the paprika, oregano and cumin.

Step 3In a blender or food processor, blend the tomatoes with their juice to a puree.

Step 4Add the tomato puree, chile sauce, beans and beef broth to the meat mixture. Bring the mixture to a boil, then reduce the heat and simmer until the chili thickens and the flavors blend, stirring occasionally, about 30 minutes. Season with salt and pepper. Skim any fat from the surface of the chili.

Step 5Serve in bowls garnished with sour cream and grated cheese.

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