Bodacious Texas Chili

• Meat

  • 2 lbs Beef chuck, boneless

• Produce

  • 1 cup Button mushrooms
  • 3 stalks Celery
  • 5 cloves Garlic
  • 1 Green bell pepper
  • 2 Onions
  • 2 tsp Oregano, dried
  • 1 Red bell pepper
  • 1 Serrano chili pepper

• Condiments

  • 2 tbsp Chipotle peppers in adobo sauce
  • 1 tsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Cardamom, ground
  • 2 tbsp Chili powder
  • 2 tbsp Cocoa powder
  • 1 tbsp Oil or fat of choice
  • 2 tsp Paprika, sweet or hot
  • 1/2 tsp Pepper, ground
  • 1 tsp Sea salt
  • 1 tsp Turmeric, ground

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1 Cheddar
  • 1 Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Brandy

• Other

  • 1 28 oz can Crushed tomatoes and their juices

Found on soufflesandsawdust.com

Description

Ingredients

• 1 Tbsp oil or fat of choice (olive, coconut or beef tallow are the healthy oils I use)
• 2 pounds boneless beef chuck roast (get your butcher to cut it into 1-inch cubes)
• 2 onions, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 serrano chili pepper, minced (or jalapeno- without seeds for less heat)
• 2 Tbsp chipotle peppers in adobo sauce, finely chopped (include some sauce- these come in a can and are found in the Hispanic aisle)
• 1 cup chopped button mushrooms (the generic white ones)
• 5 cloves garlic, minced (1 tsp pre-minced garlic in a bottle = 1 clove)
• 2 Tbsp cocoa powder (not hot chocolate mix!!)
• 2 Tbsp chili powder (I use New Mexico)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp paprika (sweet or hot)
• 1 tsp ground turmeric
• 1 tsp sea salt
• 1/2 tsp ground cardamom
• 1/2 tsp ground pepper
• 1 Tsp pure maple syrup
• 1/2 cup brandy, bourbon or dry red wine (see notes)
• 1 28 oz can crushed tomatoes and their juices
• Sour cream for garnish (optional)
• Shredded cheddar for garnish (optional)

Directions

• In a large Dutch oven or other large pot over medium-high heat, add the oil and heat until hot. Add the beef cubes in batches (dont crowd the pan or the meat will steam, not brown. Gross.) and brown lightly on all sides, setting each batch to the side on a paper towel. Add onions, celery, green pepper, red pepper and serrano and cook until soft, about 3-5 minutes. Add the garlic and cook 1 minute. Return the meat to the pan. Add remaining ingredients, (chipotles through tomatoes), stirring well. Bring to a boil, then cover and reduce heat to low to simmer 1 1/2 hours, stirring occasionally to prevent sticking. Serve hot in bowls topped with sour cream and cheese, if using.