Texas Chili
Texas chili is a delicious, hearty meal full of beef and flavor!
Ingredients
- 4 poundsbeef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
- salt and black pepper (to taste)
- 6 tablespoonsolive oil (divided)
- 3jalapeños (seeded and diced)
- 1 largeyellow onion (diced)
- 5 clovesgarlic (minced)
- 1chipotle pepper in adobo sauce (seeded and finely chopped)
- 28 ouncescrushed tomatoes (1 can)
- 3 tablespoonstomato paste
- 4 cupsbeef stock (or broth)
- 2bay leaves
- 2 tablespoonschili powder
- 2 tablespoonssmoked paprika
- 1 tablespooncumin
- 1 tablespoondried oregano
- 2 teaspoonschipotle chili powder
- 2 teaspoonsunsweetened cocoa powder
- 1 teaspoonground coriander
- ½ teaspooncinnamon
Directions
- 1
Season the beef with kosher salt and black pepper.
- 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
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
Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
- 5
Add the beef back into the pot along with remaining ingredients.
- 6
Bring the chili to a boil and then turn the heat down to low.
- 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
Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.