Semi-Texas Chili

My basic recipe for chili always includes beans (dark red and light red kidney beans and black beans), ground chuck and tomatoes.

I decide to venture out of the comfort zone this time and use a chuck roast and no beans and no tomatoes.  I tried.  I honestly and truly tried.  Just couldn't.  This pot of chili is a mixture of about three different recipes and a little bit of Lolly's imagination.  I wasn't sure I was going to like this version, but after eating a few bowls over the course of several days (and yes it's better after it has a chance to "fester" a little bit), this may be my go to recipe from here on out partners......Yee-haw.

2 pound chuck roast, cut into ½" cubes, all white removed

1 small onion, chopped fine

3-4 cloves garlic, minced

Salt and black pepper to taste

Water

2-3 tablespoons blended chili powder

1 - 2 dried ancho peppers, softened in hot water and chopped fine

1-2 tablespoon ground cumin

1 8-oz. can tomato sauce

2 cans chili beans with sauce

In a heavy skillet, saute the meat in a small amount of oil until nicely browned.  You'll want to do this in batches to get a nice brown crust and not simply steam the meat. Transfer the meat to a stew pot and discard the juices.

In the same skillet, heat a teaspoon each of oil and butter and add the onion and garlic, salt and black pepper to taste.   Let cook on medium heat until the onions have softened and become translucent.

Add enough water to cover the meat.  Put in the spices and peppers and bring to a simmer. Cook until the meat is tender. You may have to add more water if the mix becomes too dry.  Add the tomato sauce and simmer another 20 minutes.  Add the beans, stir to thoroughly combine and simmer another 15 minutes or so.

If the chili is not spicy enough for your taste, add a small amount of cayenne.  Mix 2 tablespoons flour with one half cup of water.  Raise the heat under the chili until you get a good boil.  Stir in the flour/water mixture and continue stirring until mixture thickens. Reduce heat and simmer about 15 more minutes.  Serve with saltines or tortillas.