Texas Chili

Texas Chili

Hearty, full-flavored, and perfect when you want to make a big pot to share. This chili is all about tender beef, deep spices, and no beans—just the good stuff.

Servings

4

Category

Beef

Ingredients

• 4lbs REP Chuck Roast, trimmed and cut into ½ in chunks
• Salt & Black Pepper, to taste
• Olive Oil, divided use (about 6 tbsp)
• 3 Jalapeños, seeded and diced
• 1 Large Yellow Onion, diced
• 5 Cloves Garlic, minced
• 1 Chipotle Pepper in Adobo, seeded & finely chopped
• 1 can (28oz) Crushed Tomatoes
• 3 tbsp Tomato Paste
• 4 cups Beef Broth or Stock
• 2 Bay Leaves

Directions

1. Season & brown the beef. Season the beef chunks with salt & pepper. Heat half theolive oil in a large pot over medium-high. Brown half the meat, then do the same with therest (adds more flavor). Remove the beef and set aside.
2. Cook the aromatics. Add the remaining oil. Sauté the jalapeños and onions untilsoftened (don’t let them brown too much). Add garlic & the chopped chipotle pepper; cook just until fragrant.
3. Add spices. Stir in the spice mix—chili powder, smoked paprika, cumin, oregano,chipotle powder, cocoa, coriander, and cinnamon. Let them cook briefly to release theirflavors.
4. Build the chili. Return the beef to the pot. Stir in crushed tomatoes, tomato paste, beefstock, and the bay leaves.
5. Simmer low & slow. Bring the pot to a boil, then reduce heat to low. Let it simmeruncovered for 3 to 3½ hours, stirring every now and then so nothing sticks. If it gets toothick, add a bit more stock.
6. Finish & serve. Remove bay leaves. Serve piping hot, with optional toppings likeshredded cheese, sour cream, or chopped green onions.