Texas Chili

Name: Texas Chili
Yield: Serves 6 to 8
Cuisine: American, Southwest (Tex-Mex)
Ingredients: 2 tablespoons, vegetable oil; 3 , medium onions, minced; 8 medium cloves, garlic, minced or pressed through a garlic press (about 8 teaspoons); 1/4 cup, chili powder; 1/4 cup, tomato paste; 2 tablespoons, ground cumin; , Salt; , (28-ounce) can tomato puree; 5 pound, chuck-eye roast, trimmed, and cut into 1 1/2-inch chunks; 2 , (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed; 2 cups, low-sodium chicken broth; 1/4 cup, Minute Tapioca; 2-4 tablespoons, minced chipotle chile in adobo; 3 tablespoons, soy sauce; 2 tablespoons, dark brown sugar, plus more to taste; 1 tablespoon, minced fresh oregano leaves, or 1 teaspoon dried; , Ground black pepper

43 comments

To keep the meat from drying out and becoming tough, start with a chuck roast and trim it yourself.

SERVES6 to 8

WHY THIS RECIPE WORKS

Texans are famous for their style of chili featuring big chunks of beef slowly simmered in a chile-infused sauce. For our slow-cooker version we chose generous chunks of beef chuck, which remained moist while still turning impressively tend...

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