Spicy Texas Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Bbef stew meat | 3 pounds, 2 tablespoons, 1, 1/2, 1/4, 1 tablespoon, 1 tablespoon, 1 teaspoon, 2 teaspoons, 1 teaspoon, 1 teaspoon, 2, 5, 28 ounce, 3 cups, 3, to taste, to taste |
| cooking oil | |
| • 1 medium yellow onions, diced | |
| bell pepper, diced | |
| cup chili powder | |
| cocoa powder | |
| smoked paprika | |
| dried oregano | |
| cumin | |
| cayenne pepper | |
| cinnamon | |
| chipotles in adobo, minced | |
| cloves garlic, minced | |
| can crushed tomatoes | |
| beef stock | |
| whole jalapenos | |
| Salt | |
| Pepper |
Directions
Instructions:
1. Heat over medium high heat approximately one tablespoon of oil in a large pot or Dutch oven. Season stew meat with salt and pepper. Brown the stew meat in small batches for 3-5 minutes per side. Place easch batch on a plate.
2. Add another tablespoon of oil to the pan. Add the diced onions and green peppers cook until onions are translucent.
3. Add the chili powder, cocoa powder, smoked paprika, dried oregano, cumin, cayenne and cinnamon. Cook until spices are fragrant and toasted.
4. Add the canned tomatoes and garlic to the pot and stir.
5. Add the meat back into the pot. Top off with the beef stock.
6. Stir all ingredients and bring to a boil. Place 3 jalapenos in the pot.
7. Reduce heat to low and simmer for 2-3 hours or until meat is tender. Stir occasionally.
8. To serve: place chili in bowls and garnish with slices of the cooked jalapenos.