Ingredients
- 3 pounds boneless beef chuck (or 3 lbs tri-tip roast, cut into bite-sized pieces)
- 2 to 3 tablespoons lard (or 2 -3 tablespoons oil)
- 2 onions, chopped
- 6 to 9 garlic cloves, minced (depending on size)
- 2 cans (4 ounces each) green chilies, chopped
- 1 can (6 ounce) green chili salsa (herdez mild)
- 20 ounces tomato puree
- 1 can (16 ounce) petite diced tomatoes
- 1 can (32 ounce) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup chili powder
- 1 can (16 ounce) chili beans, optional (in sauce)
How to Make
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Step 1: In a large pot, cook the onions in lard (or oil) until translucent. Add the garlic and beef and cook over high heat until beef is seared and brown.
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Step 2: Add the green chilies, salsa, tomato puree, diced tomatoes, broth, tomato paste, salt and pepper, stirring until tomato paste blends in to the mixture.
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Step 3: Reduce heat, add half the cumin, onion powder, garlic powder, cayenne pepper and chili powder and simmer over low heat until beef is tender, adding a little more beef broth or water if your fire ends up to high and the chili gets too thick.
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Step 4: Add the remaining spices when the beef is tender and check for saltiness adding some more if needed (estimated cook time depends on the tenderness of your beef). Stir in the beans at this point if you like them and simmer for 10-15 minutes more.
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Step 5: Adjust spiciness if you like, before serving.
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Step 6: Crock Pot directions: brown the meat, dump everything in the crock and cook on low for 8-10 hours.
We hope you enjoy this recipe!
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