Foto: Spend With PenniesIngredients
- 4 pounds beef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
- salt and black pepper (to taste)
- 6 tablespoons olive oil (divided)
- 3 jalapeños (seeded and diced)
- 1 large yellow onion (diced)
- 5 cloves garlic (minced)
- 1 chipotle pepper in adobo sauce (seeded and finely chopped)
- 28 ounces crushed tomatoes (1 can)
- 3 tablespoons tomato paste
- 4 cups beef stock (or broth)
- 2 bay leaves
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
Steps
Season the beef with kosher salt and black pepper.
In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).
Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
Add the beef back into the pot along with remaining ingredients.
Bring the chili to a boil and then turn the heat down to low.
Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.
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