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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
3 medium onions , minced |
8 medium cloves garlic , minced or pressed through a garlic press (about 8 teaspoons) |
1/4 cup chili powder |
1/4 cup tomato paste |
2 tablespoons ground cumin |
salt |
1 can (28 ounces) tomato puree |
5 pound chuck-eye roast , trimmed, and cut into 1 1/2-inch chunks |
2 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed |
2 cups low-sodium chicken broth |
1/4 cup minute tapioca |
2-4 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:
1. 1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
2. 2. Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
3. 3. Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.
4. Prep-Ahead Tips:
5. You can store all the ingredients below together with exception of the meat, which must be refrigerated separately.
6. NOTE: Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew”it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.
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