Ingredients

• 2 pounds boneless beef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
• salt & pepper (to taste)
• 3 tablespoons olive oil (divided)
• 3 jalapeno peppers (seeded and diced)
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 1/2 can crushed tomatoes ((14 ounces))
• 1 ½ tablespoons tomato paste
• 2 cups beef stock or broth
• 1 tbsp beef bouillon
• 2 bay leaves
• 1 tablespoons chili powder
• 1 tablespoons smoked paprika
• ½ tablespoon ground cumin
• ½ tablespoon mustard powder
• ½ tablespoon dried oregano
• 1 teaspoons chipotle chili powder
• 1 teaspoon unsweetened cocoa powder
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon

Directions

• 1. Season the beef with kosher salt and black pepper.
• 2. In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
• 3. Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).
• 4. Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
• 5. Add the beef back into the pot along with remaining ingredients.
• 6. Bring the chili to a boil and then turn the heat down to low.
• 7. Simmer, covered, for 2 hours and 1 hour uncovered, stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
• 8. Before serving, remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.

Nutrition