Kent Rollins Cowboy Chili

Ingredientes

Pasos

1. Heat the Dutch oven over medium high heat and add 1 tablespoon of vegetable oil. Season the beef cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Working in 3 batches, brown the beef for 4 to 5 minutes per batch, turning the pieces to sear at least 2 sides until a dark crust forms. Transfer each batch to a plate and set aside.
2. Cook the vegetables in the remaining fat over medium heat. Add the onion, bell pepper, and jalapeño and cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent and the edges begin to soften.
3. Bloom the spices by adding the garlic, chili powder, cumin, and oregano to the pot. Stir constantly for 1 minute until the spices smell toasted and coat the vegetables evenly. This step wakes up the dried spices and prevents them from tasting raw.
4. Return the beef to the pot along with any accumulated juices. Add the fire roasted tomatoes with their liquid, tomato paste, and beef broth. Stir to combine and scrape the bottom of the pot to release any browned bits.
5. Bring the chili to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 90 minutes, stirring every 20 minutes to prevent sticking. The chili is done when the beef pulls apart easily with a fork and the liquid has reduced by about one third, leaving a thick, spoonable consistency.
6. Taste and adjust the seasoning by adding salt, black pepper, or 1 tablespoon of apple cider vinegar if the chili tastes flat. Serve hot with your choice of toppings.