Texas Chili

Good

% Daily Values based on a 2,000 calorie diet

Step 1

-Trim beef and cut into 1" cubes -Slice sausage in half and then into 1/2" pieces -Peel red onion and dice -Remove stem and seeds from the red and green bell peppers and dice -Pat the beef cubes dry and sprinkle with salt and paper on both sides -Heat a large pot over medium-high heat and add 2 tsp. olive oil -When the oil is hot add the beef cubes, in a single layer, with space around each piece and sear each side until nicely browned -Remove to a plate and hold -Repeat process until all of the beef cubes are seared, adding more olive oil if needed -Add enough olive oil to coat the bottom of the pot well -Add red onion and sauté, stirring occasionally, until the onions are nicely caramelized and soft, -Then sprinkle with salt and pepper -Add sausage, stir and cook 2 minutes, until the pot really smells of sausage -Add the red and green bell peppers and the garlic -Stir and cook until the peppers start to brown -Add all of the spices -Stir well to combine and cook 1 minute -Add seared beef cubes and bay leaves -Add enough beef stock/broth to just barely cover the ingredients, stir well to blend spices and broth -Bring to a boil; reduce heat and simmer, uncovered, 2 -4 hours. Add additional beef broth as needed.Until the meat has mostly broken up into big, tender pieces and the broth is chili consistency. After the first hour you can start to break up the meat every 20 minutes or so, until it is falling apart on its own (Note: if chili boils or simmers to hard: Don't let it burn on the bottom, or cook off too much broth. You may have to add more beef stock/broth. Only add more if the broth gets more than 2 inches below the level of the meat and the meat is still really tough. Adding too much broth and not spending the time to cook it off will result in a soup, rather than a chili. Cooking long enough to thicken the broth, will not hurt the chili, even if it is longer than 4 hours, it will just be more tender) -Serve with sour cream, shredded cheddar cheese and diced green onions