Texas Style Chili

Okay okay, I had a revelation about marinara sauce recently. I actually like it. I thought I didn’t, but I do. Now it’s time to admit that even though I thought I also didn’t love red chili, times have changed. I made this Texas style chili and my whole world flipped upside down. I always liked a hot bowl of chili, but now I have a recipe I will actually make more than once a year.

Ingredients:

1/4 cup vegetable oil
2.5-3 lbs. of chuck – cut into 1″ cubes
2 jalapenos – seeded if you don’t love the heat
1 white onion – chopped
3 Tbsp. chopped garlic – 2 cloves chopped
2 cans (28 oz. each) of tomato sauce – use crushed or chopped tomatoes if you like chunks
2 cups beef broth
6 Tbsp. chili powder
1 Tbsp. dried oregano
2 oz. tequila
Cheddar cheese and any other toppings you like!

I chopped up the onion and jalapeno and then used a food processor to chop it down even more. I kept the seeds in one of the jalapenos and took them all out of the second.

Heat the vegetable oil in a large soup pot. Add the cubes of meat and cook until all of the pink has disappeared. There will be quite a bit of liquid, that’s fine.

Once it has browned, add your onion, jalapenos and garlic and cook until the onions are translucent.

Add the tomato sauce, beef broth, chili powder, oregano and tequila. Salt and pepper to taste.

Bring everything to a boil then turn down to low and simmer, covered, for 2 hours.