"Texas Red" Chili Con Carne

Name: "Texas Red" Chili Con Carne
Yield: Serves 10 to 12 without beans, and 12 or more with beans
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 6 , (6-inch) soft corn tortillas; 3 cups, low-sodium chicken broth; 1 (28-ounce) can, diced tomatoes, with juice; 5 , canned chipotle chiles in adobo sauce; 1 1/2 tablespoons, dark brown sugar; 2 , boneless beef chuck-eye roasts (3 1/2- to 4-pound each), trimmed and cut as shown in photo; 5 tablespoons, vegetable oil; 1/4 cup, water plus 2 additional tablespoons; 3 , medium onions, chopped medium; 4 , medium jalapeño chiles, stemmed and minced; 6 tablespoons, chili powder; 2 tablespoons, ground cumin; 8 medium cloves, garlic, minced; 3 , (16-ounce) cans pinto or kidney beans drained and rinsed (optional); 1 teaspoon, dried oregano

Main Courses
US & Canada
Southwest (Tex-Mex)
Pasta, Grains, Rice & Beans
Meat
Beans
Beef
Slow Cooker
Stews

Appears in Cook's Country June/July 2005

We set out to create a thick slow-cooker chili with big, beefy Texas flavor.

SERVES 10 to 12 without beans, and 12 or more with beans

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