Texas Chili

 

 From The Tex-Mex Table by Mandi Hickman

Pictured: Texas Chili and Cornbread Salad 

 

Ingredients:

3-4 lb boneless chuck roast, excess fat removed, cut into 1-inch pieces

S &P

4 T olive oil

1 poblano pepper (medium-large), seeds removed and chopped

1 jalapeno pepper, seed removed, finely chopped

1 medium yellow onion

1 T brown sugar

2 T chili powder

2 T ground cumin

2 t smoked paprika (we use Penzy's Spanish smoked paprika)

1 t dried oregano (we use Mexican dried oregano)

4 cloves of garlic, minced

2 T tomato paste

4 cups beef broth (we use low sodium)

1 T Worcestershire sauce

1 (15 oz) can pinto beans, drained and rinsed (optional or heated on the side)

2 bay leaves

Toppings:

shredded cheddar cheese, sliced green onions, sour cream, pickled onions and jalapenos 

 

Directions: 

Liberally season the chuck roast pieces with S & P.

Heat 2 T of olive oil in a Dutch oven over medium-high heat. Add the meat in small batches and cook until browned. Remove meat when browned and set aside. Repeat with small batches.

Add the remaining 2 T of olive oil to the pot and heat. Add the poblano pepper, jalapeno and onion. Cook for about 5-6 minutes stirring occasionally.

Add some beef broth and stir. Add the brown sugar, chili powder, cumin, smoked paprika, oregano and garlic to the cooked peppers. Let the mixture cook for 1 minute, stirring frequently.

Add the meat back to the pot along with the tomato paste, the rest of the beef broth, Worcestershire sauce, bay leaves and beans if using. Bring to a boil and let simmer for 2 - 2 1/2 hours, stirring occasionally.

Remove bay leaves.

Ladle into bowl and add toppings of choice.

Serve with Raspberry Cornmeal Muffins or blue tortilla chips.