Texas Chili

Ingredients:

• 2 pounds beef chuck, 1/2-inch cubes

• 8 tablespoons olive oil

• 5 tablespoons med-hot chili powder

• 2 teaspoons med-hot chili powder

• 1 pound breakfast sausage

• 3 medium onions, chopped

• 8 garlic cloves

• 2 tablespoons cilantro

• 2 teaspoons ground cumin

• 2 teaspoons salt

• 1 teaspoon fresh ground black pepper

• 2 cans tomato sauce

• 24 ounces water

• 6 ounces tomato paste

Directions

• Add beef chuck, 3 tablespoons olive oil, and 2 tablespoons chili powder heavy skillet. Heat over medium-high heat.

• Brown marinated beef chuck in several batches. Sear the meat and brown all sides.

• Transfer browned meat to stockpot, using slotted spoon.

• Add sausage to skillet, 2 teaspoons chili, 1 tablespoon cilantro. Brown and transfer to stockpot.

• Reduce heat to low.

• Add 2 tablespoons olive oil to skillet.

• Sauté onion until soft, about 10 minutes.

• Stir in garlic, chili powder, cilantro, ground cumin, salt, and fresh ground black pepper.

• Stir 3 minutes and transfer to stockpot.

• Stir in tomato sauce, water, and tomato paste.

• Bring to a gentle boil.

• Reduce heat to low. Cover stockpot with lid. Simmer 5 hours, stirring occasionally.