Ingredients

The following ingredients have 6 Servings
  • 4 pounds boneless beef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
  • salt & pepper (to taste)
  • 6 tablespoons olive oil (divided)
  • 3 jalapeno peppers (seeded and diced)
  • 1 large yellow onion (diced)
  • 5 cloves garlic (minced)
  • 1 chipotle pepper in adobo sauce (seeded and finely chopped)
  • 1 can crushed tomatoes ((28 ounces))
  • 3 tablespoons tomato paste
  • 4 cups beef stock or broth
  • 2 bay leaves
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chipotle chili powder
  • 2 teaspoon unsweetened cocoa powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon

Instruction

  • 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.