Texas Chili

Texas Chili

An easy Texas style chili with falling apart tender cubes of beef in a tasty chili sauce!

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ingredients

• 2 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried chipotle chilies
• 1 cup water, just boiled
• 4 strips bacon, cut into 1 inch pieces
• 2 pounds beef chuck roast, cut into 1 inch cubes
• 1 onion, coarsely chopped
• 4 cloves garlic
• 2 cups beef broth
• 1 cup coffee
• 1 (14 ounce) can tomato puree (optional)
• 1 tablespoon worcestershire sauce
• 1 tablespoon cumin
• 1 teaspoon coriander
• 2 teaspoons oregano
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cocoa powder
• 1 tablespoon apple cider vinegar
• salt to taste

directions

1. Toast the chilies in a heavy bottom skillet for 30 seconds per side before soaking in the just boiled water until tender, about 20 minutes.
2. Meanwhile cook the bacon in a large saucepan before setting aside, reserving the grease in the pan.
3. Add the beef and cook in the bacon grease over medium-high heat until browned on all sides.
4. Remove the stems and seeds from the now soaked chilies.
5. Puree the now soaked chilies in the water they were soaked in along with the onion and garlic.
6. Drain off any excess grease from the pan, add the chili puree and simmer for a minute.
7. Add the beef broth, coffee, tomato puree, worcestershire sauce, bacon, cumin, coriander, oregano, paprika, cayenne, cinnamon, and cocoa powder, mix, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours. (Option: Skim off any excess fat from the broth.)
8. Add the apple cider vinegar and season with salt to taste.

Nutrition Facts: Calories 366, Fat 17g (Saturated 5g, Trans 0.3g), Cholesterol 109mg, Sodium 845mg, Carbs 16g (Fiber 4g, Sugars 5g), Protein 39g

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