Texas Chili

Ingredients

2 ½ – 3 pounds chuck roast cut into ½-inch cubes
2 teaspoons salt more or less to taste
1 teaspoon pepper more or less to taste
3 tablespoons olive oil
1 large diced yellow onion
2 jalapeno peppers, seeded and diced
6 minced garlic cloves
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon brown sugar
2 teaspoons dried oregano
1 teaspoon coriander
½ tablespoon cocoa powder
2 chopped chipotles in adobo
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
4 cups beef broth

Directions

Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ½ – 3 pounds chuck roast cut into ½-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.

Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.

To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.

Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ½ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.

Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoe sand 4 cups beef broth. Stir to combine.

Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.