Texas Chili

Ingredients

• 4 lbs boneless beef chuck roast, trimmed of excess fat and cut into ½-inch chunks
• Salt and pepper to taste
• 6 tbsp olive oil, divided
• 3 jalapeño peppers, seeded and diced
• 1 large yellow onion, diced
• 5 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, seeded and finely chopped
• 1 can (28 oz) crushed tomatoes
• 3 tbsp tomato paste
• 4 cups beef stock or broth
• 2 bay leaves
• 2 tbsp chili powder
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp chipotle chili powder
• 2 tsp unsweetened cocoa powder
• 1 tsp ground coriander
• ½ tsp ground cinnamon

Instructions

1. Season the beef with kosher salt and black pepper.
2. In a large pot, heat 2 tablespoons of 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 for 30 seconds. Add the jalapeño peppers and onions and sauté for about 10 minutes until onions are softened. Do not brown them.
4. Stir in garlic and seasoning mix and cook for 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 3½ 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 topped with sour cream, shredded cheese, or green onions.