Don’t mess with a Texan’s bowl of red and don’t even think of putting beans or vegetables in it! Check out our page, Chili Secrets for chili making tips.
Serves 6 - 8
- 1¾ - 2 lbs (800-900gr) inside round roast
- grapeseed, canola, or virgin olive oil for sauteeing
- 1 large onion, chopped
- 3 - 4 cloves garlic, minced
- 2 jalapeños, seeded and minced
- 1 - 2 habaneros, seeded and minced
- 1 dried or canned chipotle pepper, chopped
- 1 can (14oz/398ml) tomato sauce
- 2 cans (5.5oz/156ml) tomato paste
- ¼ + ½ cup beef stock
- 2 Tbsp brown sugar
- 1 Tbsp ketchup
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ancho powder
- ½ tsp unsweetened cocoa powder or to taste
- salt and pepper to taste
Trim excess fat from beef and cut into ½ inch cubes. Heat a cast iron or heavy bottom skillet over medium high heat. Pour a little oil in the pan to coat bottom. Sear cubed meat in batches, turning to brown evenly. Don’t crowd the pan or you will end up boiling the meat in its juices. Remove meat to a slow cooker.
Turn the heat in the pan down to medium; add onions and a dash of salt to the pan, stirring to pick up all the beef bits. When softened, add garlic, jalapeños and habaneros and continue to cook for a few minutes more. Pour ¼ cup beef stock over vegetables and stir to deglaze the pan. Transfer vegetables to the slow cooker. Add remaining ingredients to the cooker and stir to combine.
Cover and cook the chili for approximately 4 hours on medium or 6 hours on low. As it cooks, the meat will break down. You may want to squash cubes of meat against the side of the cooker with a spoon to help it break down. Season at the very end with salt and pepper. Accompany chili with shredded cheddar and cornbread.
Serve immediately or transfer to a large, shallow casserole dish to cool quickly in the fridge. Refrigerate for up to 3 days or freeze for up to 3 months. You may need to add some broth and salt when re-heating.
Serve with cornbread and a pilsner.