SUPREMELY HOT TEXAS CHILI

Supremely Hot Texas Chili image

Provided by Michele Wallace

Categories Beef

Time 3h15m

Number Of Ingredients 31

4 lb sirloin or rump roast, cut into 1/4 inch cubes. fat removed.
4 lb lean ground chuck or sirloin ground
2 Tbsp extra virgin olive oil
3 large yellow onions, finely chopped
3 large spanish olives, finely cut
8-10 clove fresh garlic, minced
2 Tbsp sweet green pepper, minced
4 Tbsp ground cumin
1 Tbsp cayenne pepper
1 tsp oregano, dried
3 tsp black pepper
1 tsp sweet basil
2 jalapeno peppers or serrano peppers, seeds removed, and chopped or you can leave seeds in for a hotter chili.
4 Tbsp chili powder
3 (28oz) can(s) crushed tomatoes
2 can(s) rotel tomatoes with green chilies
1 can(s) mild red enchilada sauce
1 can(s) hot red enchilada sauce
1-2 can(s) pinto chili beans or red kidney beans, or black beans
1 can(s) beef broth
2 c water
2 Tbsp brown sugar
2 Tbsp wine vinegar
3 tsp tabasco sauce or your favorite hot sauce
TOPPINGS
shredded cheddar cheese
sour cream
tortilla chips
green onions or scallions
SIDES
hard rolls with butter or cornbread with butter.

Steps:

1. In a heavy large seasoned pot, brown meat in small amount of extra virgin olive oil. Add onions, garlic and green peppers all together, stirring frequently. Meat should be light brown in color, and onions transparent.
2. Add all spices at once, as well as seasonings, stirring well.
3. Add crushed tomatoes, tomato sauces, enchilada sauces, and beef broth, stir well, and be careful not to bruise the sauce.
4. Cover and simmer on low heat for 1 1/2 hours. Add 2 cups water, brown sugar, vinegar, and tabasco sauce. Stirring occasionally.
5. Cook uncovered 1 hour longer, stirring frequently. Skim off accumulated fat. If beans are desired, add beans and juice to pot during last 30 minutes of cooking.
6. Serve hot in bowls with your choice of toppings. May be frozen for later use.