Seriously Tasty Traditional Texas Chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the beef into even cubes and remove any sinew; leave a little fat on the meat to melt into the sauce.

Step 2

Heat half the oil in a heavy- bottomed saucepan over high heat, then start to brown the cubes of beef evenly.

Step 3

When this is nearly complete, add the Chipotle sauce.

Step 4

Keep the steak moving and coat in the sauce.

Step 5

Remove from the pan and set aside.

Step 6

In the same pan, gently fry the onions and garlic with 2 tablespoons of the chilli powder and the rest of the oil until translucent.

Step 7

Do not allow to burn! If you wish to increase the chilli heat, add some chopped Cayenne chillies and gently soften.

Step 8

Add the canned tomatoes and reheat, stirring occasionally.

Step 9

Return the beef to the pan with 500 ml/2 cups of the stock and the tomato purée/paste and bring gently to the boil.

Step 10

Reduce to a simmer, then add the sweet/bell peppers, paprika, oregano, kidney beans and white pepper.

Step 11

Stir well and reduce to a very gentle simmer.

Step 12

At this point, it is great to add the Jalapeños to float on the surface as everything cooks.

Step 13

Cover and cook over low heat for at least 3 hours, stirring every so often.

Step 14

Add the remaining stock if it starts to look dry.

Step 15

1-1 1/2 hours before the end of cooking, add the remaining chilli powder and a generous slug of hot sauce, to taste.

Step 16

Season with salt and pepper.

Step 17

Serve with rice, a dollop of sour cream, more hot sauce and a generous handful of grated cheddar.

Step 18

MY TIP: This is a great dish to make a large batch of and then portion and freeze; as with all chilis, the flavour just gets better and better.