Not to be confused with chili. I still took liberties with this Texas Chili, of course, but I’m a Texan, I can do that. I would not readily admit to adding greens (kale!) to my all beef chili. If pressed (by another Texan), I would probably insinuate that it was cilantro. Hearty enough to warm you on a cool evening, low carb enough to meet some dietary programs, delicious enough to bring vegetarians to their senses.
I recommend serving with crushed up tortilla chips, chopped fresh red onion and a little cheese (help it stick to your ribs).
Try it. You’ll fall for it, and then you’ll write me love letters.
1.5 lb beef round
1 lb ground beef
3 tbs bacon grease
2 medium bell peppers, diced
2 med sweet onions, diced
1 large bunch of kale/ chard, chopped into bite-sized pieces
1/2 cup chopped cilantro
2 tbs chipotle in adobo
¼ tsp cayenne
2 tbs cumin
2 tbs chili powder
1 tbs brown sugar
1 tbs salt
1 tbs pepper
4 c. stock
2 c. water
1 bottle dark beer
1 tbs liquid smoke
- Cut beef round into bite-sized pieces, trimming off all fat (unless you like it – ick!).
- Heat 1 tbs bacon grease in a dutch oven or large pot over medium high heat. Working in batches, add the beef round, making sure each piece has plenty of room to brown – you DON’T want them to steam.
- Once browned, remove from pot and add next batch, replenishing bacon grease as necessary. Repeat until all pieces are beautifully browned.
- Brown the ground beef in the same pot. Remove with slotted spoon when browned.
- Add onions and peppers to the pot and soften in remaining drippings.
- Stir in chipotle, cayenne, cumin and chili powder, cook for 2 minutes, stirring frequently.
- Add brown sugar, salt, pepper, stock, beer, water, liquid smoke, ground beef and cubed round steak into the pot. Bring to a simmer, then turn heat to low and cook for 3 hours or until round cubes are tender.
- Add chopped kale (or chard or other leafy green) and cilantro and cook 10 more minutes.
- Send me a note letting me know how much you enjoyed it!