Chili - Texas Style Inspired |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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Introducing our Official Chili Recipe. Everyone likes their chili differently, and that's okay, I assure you that this is a great base to start with. I'm from Ohio, so sue me, I like beans in my chili. If you don't, omit them and add more beef. If you want to add beer to this, go for it. I suggest a medium-bodied beer. Just pour it in with step 2. You can use the oven instead of a crock pot. Just use a big dutch oven and a low heat, like 200 degrees. Ingredients:
2 tablespoons canola oil or 2 tablespoons vegetable oil |
2 onions, minced in food processor |
6 -8 garlic cloves, minced |
1/4 cup tomato paste |
1/4 cup chili powder |
1 1/2 tablespoons cumin |
1/2 teaspoon salt |
2 (16 ounce) cans tomato puree |
3 -4 lbs chuck roast, trimmed & cut into chunks |
2 (15 ounce) cans pinto beans |
1 (15 ounce) can kidney beans |
3 tablespoons chipotle chiles in adobo, minced |
2 tablespoons soy sauce |
2 cups chicken broth |
1/4 cup minute tapioca |
2 tablespoons brown sugar |
1 teaspoon dried oregano |
1 dash ground black pepper |
Directions:
1. Heat oil in non-stick skillet. Add onions and garlic, cook for a few minutes. Add chili powder, cumin, salt, tomato paste. Mix well, cook 10-15 minutes over med-low heat, stir occasionally.
2. Transfer onion/tomato mix from stove to slow cooker. Stir in beef, beans, broth, tapioca, tomato puree, chipotle chilies, soy sauce, brown sugar, oregano. Cook on low 8-10 hours.
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