Texas Chili

Ingredients

• 4 pounds beef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
• salt and black pepper (to taste)
• 6 tablespoons olive oil (divided)
• 3 jalapeños (seeded and diced)
• 1 large yellow onion (diced)
• 5 cloves garlic (minced)
• 1 chipotle pepper in adobo sauce (seeded and finely chopped)
• 28 ounces crushed tomatoes (1 can)
• 3 tablespoons tomato paste
• 4 cups beef stock (or broth)
• 2 bay leaves
• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 2 teaspoons chipotle chili powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon

Steps

1. 1

   Season the beef with kosher salt and black pepper.

2. 2

   In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.

3. 3

   Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).

4. 4

   Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.

5. 5

   Add the beef back into the pot along with remaining ingredients.

6. 6

   Bring the chili to a boil and then turn the heat down to low.

7. 7

   Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.

8. 8

   Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.