|The best bowl of Texas Chili you will ever eat!|
4 bacon slices, nitrate free of course
2.5lb tri tip roast, cut into 1" chunks
1 large onion, chopped
2 green bell peppers, chopped
1tbs minced garlic
2-3c beef stock (msg and gluten free)
1 can diced tomatoes
1/2tsp garlic powder
2tbs ancho chile powder
2tbs chili powder
2tsp adobo seasoning (substitute cumin if you don't have any)
1tsp sea salt
2tsp apple cider vinegar
1 1/2tsp oregano
1/4tsp cayenne (more if you like it spicy)
1/2oz good quality dark chocolate (mine was 88% cocoa; the darker the better)
cilantro, for garnish
1. In a large stock pot, brown bacon. Remove to a plate lined with a paper towel and crumble when cooled. Working in batches, brown your beef chunks in the bacon drippings until dark brown. Remove to the same bowl with the bacon.
2. When finished browning the beef, add your onion, garlic and green pepper until your onions begin to brown and soften (about 5 minutes). Add a splash of beef stock and scrape up the brown bits off the bottom of the pan. Return your beef and bacon and any remaining juices to the stock pot with the onions and peppers. Add your diced tomatoes and all of your seasonings (garlic, chili powders, cinnamon, adobo, salt, vinegar, oregano, cayenne, and chocolate). Give it a good stir and add a bit of beef stock to simmer (I used 2 cups to start with).
3. Bring to a boil, then reduce to a gentle simmer and let cook for 2-3 hours. Alternatively, in a crock pot you could cook this on low for about 6 hours. If your chili gets dry, add a bit more broth. At the very end of cooking taste and adjust seasonings as needed (add salt, add water, ect). Serve hot and garnish with cilantro.