2 tablespoons canola oil
1 (2-pound) piece boneless chuck eye roast or steak
1 small white onion, chopped
1 Anaheim chile, seeded, if desired, chopped
1 clove garlic, finely chopped
4 tablespoons chili powder (homemade blend of 4 teaspoons each ancho, chipotle, and pasilla)
1 tablespoon Mexican oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon sugar
Kosher salt and freshly ground pepper
2 cups beef stock
1/4 cup tomato paste
1 (28-ounce) can crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 (15-ounce) can dark red kidney beans, drained and rinsed
This is chunky and flavorful chili made from tender shredded beef with the perfect amount of heat. I use a homemade blend of ground dried chile peppers including ancho, chipotle, and pasilla. I also slow cook and shred a chuck eye roast as opposed to using traditional ground beef.
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