Chili with Emmentaler AOP

Season the beef cubes with salt, pepper and flour, tossing well to coat. In a large, heavy saucepan over medium heat, add oil and brown the meat on all sides, cooking in batches. Set meat aside.

Add the onions and garlic to the same pan, softening for about 5 minutes.

Add cumin, oregano, brown sugar and diced tomatoes. Gently heat through, stirring with a wooden spoon to pick up any browning from the bottom of the pan. Then add the tomato puree and broth, stir, and turn heat to low.

Cover and allow to simmer for 2 hours, or until meat is tender.

Gently stir in beans, grated Emmentaler AOP and chopped cilantro.

Serve with crushed tortilla chips, additional grated Emmentaler AOP and chopped cilantro, and diced pickled onions.