Rachel Cooks With Love Texas Chili

Are ya'll familiar with Rachel of Rachel Cooks with Love? I'm not a You Tube watcher, but somewhere, she crossed my path and my kitchen hasn't been the same since. LOL. 

I made this last Friday and it was a big hit. Now, I know there's an ongoing conversation about chili with beans vs chili without beans. It's just a personal preference. I grew up with chili made with ground beef and beans. DH likes this with a side of pinto beans (no beans IN the chili, please) so that's what I did on Friday. Rachel says this is an easy recipe. And it is, but it also does take some time. Don't let the ingredient list scare you - all those flavors absolutely come together in this winning recipe. 

                                           

Here's the link to her video, but I'm adding the ingredients here because I will print it and add it to my recipe collection. I'm still old school and like to have things in print.

Rachel Cooks With Love Best Texas Chili

4# Chuck Roast (cut into small cubes)

2+ Tbsp bacon grease

1 large onion, diced small

1 large green pepper, diced small

2# diced tomatoes (I used 2 cans of fire roasted diced tomatoes, partially drained)

2 1/2 Tbsp ground cumin

6 large garlic cloves, minced

4 1/2 Tbsp chili powder

3 Tbsp Ancho Chili Powder

1 1/2 Tbsp Paprika

2 Tbsp Garlic Powder

1 1/2 Tbsp Onion Powder

1 1/2 Tbsp Oregano

1 1/2 tsp ground Allspice

2 Tbsp chopped Chipotle Peppers in Adobo Sauce

2 Tbsp light brown sugar

1 1/2 Tbsp Better Than Bouillon (Beef)

1 Tbsp Maseca corn masa flour w/ 1/3 C water to make a slurry

5 C water

2 Tbsp Apple Cider Vinegar

*Instructions - Please see above link.

Rachel's recipe calls for 3# of chuck roast and 1# of ground chuck. I just used 4# of chuck roast.

Now, I Do have a recipe for Black Bean Sirloin Chili that is a long-time favorite...chili with beans...LOL so I guess we're a family with a foot in each camp. But there is always room for one more outstanding recipe at the table.