Wayne’s Texas Chili (with an Ina Garten Assist)
Ingredients
4 1/2 lb Angus Beef, cut into 1” cubes
1/4 cu Olive Oil
2 lg Yellow Onions, chopped
2 lg Green Peppers, seeded and chopped
6 gloves Garlic, smashed, peeled and minced
1 lg Jalapeño, seeded and chopped
2 tbl Cumin
1 tbl Espresso Powder
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper (optional)
5 med Tomatoes, cored and chopped
1 cu Beef Broth
Toppings
White Onions
Jalapeños
Sour Cream
Cheddar Cheese
Method
Heat 1/3 cup of olive oil in a dutch oven over medium high heat. Spread beef cubes on a paper towel and lay another sheet on top. Press to remove as much moisture as possible. Working in batches sear the beef in the hot oil on all sides…take your time, it’ll take multiple batches. Remove seared beef as your work though all 4 1/2 pounds.
Once you’ve removed the beef, add the onions and sauté over medium heat until onions are translucent, about 10 minutes. Add green peppers and jalapeño and sauté for an additional 2-3 minutes. Add garlic and sauté for an additional minute. Add cumin, espresso powder, salt, black pepper, and cayenne pepper (optional). Stir to combine for about a minute.
Return seared beef to the dutch oven and add tomatoes and beef broth. Stir to combine. Reduce heat to a medium simmer and cover for 2 hours, stirring occasionally. Reduce heat to a very low simmer and simmer for an additional hour.
Check for seasoning and adjust to your taste. Serve hot in individual bowls with a variety of toppings, including white onions, jalapeños, sour cream and shredded cheddar cheese.
