Chili - Texas Style Inspired

Introducing our Official Chili Recipe. Everyone likes their chili differently, and that's okay, I assure you that this is a great base to start with. I'm from Ohio, so sue me, I like beans in my chili. If you don't, omit them and add more beef. If you want to add beer to this, go for it. I suggest a medium-bodied beer. Just pour it in with step 2. You can use the oven instead of a crock pot. Just use a big dutch oven and a low heat, like 200 degrees. For detailed instructions, see my blog: http://insubordinatehousewife.blogspot.com/2012/01/chili.html

• Ready In: 8 hrs 25 mins
• Serves: 8-10

Ingredients

• 2  tablespoons canola oil or 2  tablespoons  vegetable oil
• 2  onions, minced in food processor
• 6 -8  garlic cloves, minced
• 1⁄4 cup tomato paste
• 1⁄4 cup chili powder
• 1 1⁄2 tablespoons cumin
• 1⁄2 teaspoon salt
• 2 (16 ounce) cans tomato puree
• 3 -4  lbs  chuck roast, trimmed & cut into chunks
• 2 (15 ounce) cans pinto beans
• 1 (15 ounce) can kidney beans
• 3  tablespoons chipotle chiles in adobo, minced
• 2  tablespoons soy sauce
• 2  cups chicken broth
• 1⁄4 cup minute tapioca
• 2  tablespoons brown sugar
• 1  teaspoon dried oregano
• 1  dash ground black pepper

Directions

1. Heat oil in non-stick skillet. Add onions and garlic, cook for a few minutes. Add chili powder, cumin, salt, tomato paste. Mix well, cook 10-15 minutes over med-low heat, stir occasionally.
2. Transfer onion/tomato mix from stove to slow cooker. Stir in beef, beans, broth, tapioca, tomato puree, chipotle chilies, soy sauce, brown sugar, oregano. Cook on low 8-10 hours.