Tex-Mex Chili

Name: Tex-Mex Chili
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American, Mexican
Ingredients: 3 tablespoons vegetable oil (plus one tablespoon set aside); 1 pound beef stew meat (cubed into 1-inch chunks); 1 pound ground pork or beef; 1 teaspoon kosher or coarse sea salt (or more to taste); 1/4 teaspoon freshly ground black pepper (or more to taste); 1 white onion (chopped); 1 red bell pepper (chopped); 1 tablespoon chopped jalapeño (seeding optional); 4 cloves garlic (finely chopped); 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon cayenne pepper; 1/2 teaspoon paprika; 1 teaspoon Chili powder such as (ancho or chipotle chile powder); 1 tablespoon chipotle chiles in adobo sauce (or more to taste); 1/2 teaspoon cumin; 1 teaspoon dried oregano; 1 tablespoon tomato paste; 1 28- ounce can crushed tomatoes; 1 tablespoon dark brown sugar; 1 tablespoon distilled white vinegar; 4 cups beef stock; 2 15-ounce cans pinto beans (drained and rinsed (or about 4 cups homemade)); sour cream; Chopped fresh cilantro; Shredded cheddar cheese; Tortilla chips; Green onions (sliced thin)