Recipe:
(adapted with changes from Dinosaur Bar-B-Que: An American Roadhouse)
Ingredients
4 lbs beef chuck (trimmed and cut into 1-inch cubes)
1 Tbsp kosher salt (plus more to taste)
1 Tbsp ground black pepper (plus more to taste)
4 bacon slices (cut into 1-inch pieces)
2 onions (medium size, chopped)
1 green bell pepper (chopped)
2 jalapeno peppers (seeded and membrane removed, chopped
3 garlic cloves (finely chopped)
4 cups beef broth
2 lbs ripe tomatoes (skin removed and chopped (or use canned crushed tomatoes)
2 bay leaves
1 cinnamon stick
2 Tbsp ground ancho chile
1 Tbsp guajillo chile
2 tsp ground cumin
1 1/2 Tbsp dark brown sugar
1 Tbsp dried oregano
Juice of 1/2 lime
1/4 bunch fresh cilantro (chopped)
Shredded cheddar cheese
Chopped red onion
Sliced green onions
Instructions
Season the beef with 1 tablespoon each of salt and pepper and set aside.
Heat a large dutch oven. Toss in bacon pieces and cook over high heat until brown and crispy. Remove the bacon and save for other uses, we just use it for the flavor in this recipe.
Add the beef in small batches and cook until browned on all sides. Transfer the beef to a separate bowl and set aside.
Add the onions, green peppers, and jalapenos into the Dutch oven and stir well, scraping bits from the bottom. Season the vegetables with a few turns of salt and pepper and cook until soft.
Throw in the garlic and cook for 1 more minute. Add the meat and juices back to the pot. Add the broth, tomatoes, bay leaves, cinnamon stick, chilies, cumin, and brown sugar. Stir well, cover and bring to a boil. Lower the temperature to medium low, partially cover with a lid and and simmer for about 2 – 2 1/2 hours or until the beef is tender.
Remove the cinnamon stick and bay leaves. Add the oregano, lime juice and cilantro. Check for salt and pepper and adjust to taste. Add more ground chiles for more heat if desired. Stir well and turn off heat.
Ladle chili into bowls and top with chopped red onions, green onions and cheddar cheese.