Copperhead Grille's Texas Red Chili

By Dottiejk

Ingredients

• 2 tablespoon vegetable oil
• 3 pound Shoulder tenderloin or beef chuck; cut into cubes
• 2 large onions; diced fine
• 1 medium green pepper; diced fine
• 1 chipotle pepper in adobo; chopped fine
• 1 jalapeno peppers; diced fine
• 1 tablespoon garlic
• 3-1/2 ounces Tomato paste
• 3 cups tomato puree
• 1-1/2 cup Salsa
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 tablespoon paprika
• 1 quart beef broth
• cheddar and Monterey jack cheese; grated, for garnish
• chopped onion; for garnish

Details

Servings 16

Preparation

Step 1

Recipe calls for 1/2 chipotle pepper in adobo, 1/2 jalapeno pepper and 2
tablespoons chilli powder. I used whole chipotle and jalapeno and left out
the chili powder.

Pat beef cubes dry with a paper towel and season with salt and pepper. Heat
oil and brown beef in three batches on both sides and set aside.

Add diced onions and green peppers, garlic and chipotle in adobo, jalapeno
and all the spices to the pot and cook for about five minutes on medium
heat. Return the beef to the pot and add the tomato paste, puree and salsa.
Stir for a few minutes and then add the beef broth. Cover and turn heat to
low. Cook the chili, covered, for two hours.

Remove the lid and cook for an additional 30 minutes uncovered. Remove
chili from heat and season with salt and pepper to taste. Makes one gallon
of chili.

Refrigerate until an hour before serving time. Reheat slowly, stirring often
to prevent it from burning. Garnish with grated cheese and chopped onion.

Tips: Make a day ahead and refrigerate until ready to serve.