“Meat only” is the only way to eat chili in Texas. This recipe combines that traditional Texas chili with a touch of smoky chipotle pepper for a fantastic “bowl of red.” Be a true Texan and top this delicious chili with cheddar cheese, white onions, and corn chips or serve with homemade cornbread.
3 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
1 tablespoon tomato paste
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon cumin
1 tablespoon canola oil (or vegetable oil)
1 teaspoon salt
3 pounds cubed beef chuck
1 yellow onion, diced
6 cloves garlic, minced
12 ounces Miller Lite
3 cups beef broth
2 tablespoons all-purpose flour
In a food processor or blender, puree chipotle peppers, adobo sauce, tomato paste, chili powder, oregano, and cumin.
Heat oil in a large heavy-bottomed pot over high heat. Season beef with salt and sear, in two batches so not to overcrowd the pot, until browned. Remove beef and set aside until needed. Adding additional oil if needed, sauté onions and garlic until softened, about 5 minutes. Return beef to pot and add chili paste, Miller Lite, and beef broth. Bring to a boil, then cover, reduce heat to a low simmer, and simmer until beef is tender, about 2 hours.
Remove ½ cup of broth and whisk in flour until smooth. Pour mixture into the chili while stirring. Simmer for another 5 minutes or until the chili has thickened. Taste and season with additional salt if needed. Serve.
Serving Suggestions: Cornbread, Corn Chips, Cheddar Cheese, Diced White Onions
Notes: Adjust the level of heat by the number of chipotle peppers.