- 3 pounds boneless chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 6 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 tablespoons flour
- 1 (1 ounce) packet chili seasoning
- 1 tablespoon dried oregano
- 2 (14.5 ounce) cans stewed tomatoes
- 2 (13.75 ounce) cans beef broth
- 1 (6 ounce) can tomato paste
- 2 (10.75 ounce) cans tomato soup
- 1 jalapeno chili, seeded and chopped
- 1 habanero chili, seeded and chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 (15 ounce) cans kidney beans
- 2 (15 ounce) cans chili beans
- 1 (15 ounce) can black beans
- 1 cup sour cream
- 1 lime, cut into wedges
Prep: 20 mins | Cook: 8 hours | Extra time: 8 hours, chilling
- Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef and cook until meat changes color but does not brown, stirring frequently, about 10 minutes over medium heat.
- Lower heat and stir in garlic, onion, chili powder, cumin, flour and chili seasoning to coat meat. Then add oregano.
- Dump in 1 1/2 cans of the broth and stir until the liquid is well-blended. Combine with tomato paste, tomato soup, chilies, salt, and pepper; bring to a boil over medium heat.
- Reduce heat; simmer, partially covered, over very low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.
- Cool thoroughly. Cover; refrigerate overnight to ripen flavor.
- The next morning, drain beans and stir into chili. At this point you can reheat the chili over a double boiler and serve, or:
- Dump all ingredients into a large slow cooker and cook on low for six to eight hours.
- When you’re ready to serve, garnish with sour cream and add wedges of lime to squeeze over each portion.