Texas Chili

INGREDIENTS:

2 tablespoons vegetable oil

3 medium onions, minced

8 medium cloves garlic, minced (about 8 teaspoons)

1/4 cup chili powder

1/4 cup tomato paste

2 tablespoons ground cumin

1/4 teaspoon salt

1 can, 28 ounces tomato puree

5 pound chuck-eye roast, trimmed, and cut into 1 1/2-inch chunks

3 15.5 ounces each cans pinto beans or kidney beans, drained and rinsed

2 cups low-sodium chicken broth

1/4 cup Minute Tapioca

3-5 tablespoons minced chipotle chile in adobo

3 tablespoons soy sauce

2 tablespoons dark brown sugar, plus more to taste

1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried

Ground black pepper

DIRECTIONS:

In a large skillet over medium heat, heat oil until shimmering. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.

Transfer the mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, brown sugar and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours, or high heat for 5 to 7 hours.

Before serving, degrease as much fat as possible off the surface of the chili. Season with salt, pepper, and brown sugar to taste, and serve. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.