Ingredients

The following ingredients have 6 Servings
  • 4 chipotle peppers in adobo sauce
  • 4 tablespoons adobo sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cornmeal or masa harina
  • 1 tablespoon brown sugar
  • 2 teaspoons cocoa powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon coriander
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons vegetable oil
  • 4 lb. beef chuck roast cut in bite size pieces
  • 1 large onion chopped
  • 2 jalapeno pepper minced
  • 4 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups low sodium beef broth
  • 2 bay leaves
  • salt and pepper to taste

Instruction

  • Add the chipotle peppers, adobo sauce, cider vinegar, cornmeal, brown sugar, cocoa powder, cumin, smoked paprika, coriander, cayenne pepper, and crushed red pepper to the bowl of a food processor.  Pulse several times to combine and set aside. 
  • Heat the vegetable oil in a Dutch oven or heavy stockpot over medium heat. Brown the chuck roast working in batches so the meat has surface area to brown. Remove the browned meat to a plate.
  • If necessary heat a little more oil in the pot over medium heat. Cook the onion and jalapeno until soft stirring several times.  
  • Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Add the homemade chili paste blend from the food processor. Cook for 2-3 minutes stirring several times.  
  • Add the crushed tomatoes, beef broth, and bay leaves. Cover and simmer for about 3 hours or until the beef is fork tender. Stir the chili frequently to keep the chili from sticking to the bottom of the pot.  Season with salt and pepper to taste. Alternately if you are using a Dutch oven can you put it in a preheated 300 degree oven for about 2 1/2 -3 hours.