Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices
Give yourself a few hours to make this beef chili, but I promise you the time and effort will be well worth it!
5 lbs. Beef Chuck
2 Tbsp Oil
1 ½ lbs. Onion, diced
½ oz. Garlic
1 qt. Beef Broth
16 oz. Tomato Purée
8 oz. Diced Green Chillies
4 oz. Minced Jalapeños
2 oz. Chili Powder (or to taste)
2 Tbsp. Cayenne Pepper (or to taste)
3 Tbsp. Cumin (or to taste)
3 Tbsp. Oregano (or to taste)
Salt and Pepper, to taste
Preheat oven to 325F/160C.
Trim the beef and cut to 1 inch pieces. Season with the salt and pepper. Heat the oil in a Dutch oven to medium high. Sear the beef a bit at a time, then set aside, juices and all, in a large bowl. Lower the heat to medium and add the Onion and Garlic to the Dutch oven. Cook until they are a dark brown color, stirring occasionally, for about 10-12 minutes. Deglaze the pot with about ¼ cup of the beef broth, then add the rest of the broth and the puréed tomatoes. Bring to a boil.
Return the Beef and the juices to the pot and bring to a slow simmer. Cover the pot and place in the oven for about an hour, stirring and skimming the fat every 20 min or so.
Add the Chillies, Jalapeños and the rest of the spices to the pot. Re-cover and cook again for another 45 minutes, again stirring and skimming every 20 minutes.
Finish the chili by bringing it to a slow simmer on the stovetop. Add any additional spices if you wish. When the meat has reached the desired tenderness and the flavors have had time to harmonize, then it is finished.
Serves a small army, about 8-10 bowls.