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.
