3 tablespoons vegetable oil 5 pounds rough grind chili meat 3 pounds stew meat, cut into 1-inch cubes 2 white or yellow onions, finely diced 5 cloves garlic, minced 2 red bell peppers, seeded and diced 2 green bell peppers, seeded and diced 2 poblano peppers, seeded and diced 2 jalapeno chilies, minced with seeds 1 dried chipotle chili 1 can (28 ounce size) diced tomatoes with juice 5 tablespoons hot or mild chili powder 2 tablespoons ground cumin 1 tablespoon ground coriander 1 tablespoon dried Mexican oregano 1/2 teaspoon cayenne pepper 2 quarts beef broth 4 tablespoons butter 5 tablespoons flour salt and pepper to taste
In a large chili pot or Dutch oven, heat 2 tablespoons of the oil over high heat until very hot and beginning to smoke.
Carefully add the stew meat in a single layer and allow to cook without disturbing for at least one minute. Brown stew meat on all sides before removing from the pot and set aside.
In the same pot, add the coarse ground beef and cook until no longer pink. When cooked through, drain the beef in a colander to remove excess fat; set aside.
Add the remaining tablespoon of oil to the same pot over medium high heat. When the oil is hot but not smoking add the onion and garlic. Cook, stirring frequently until the onion is beginning to soften, but not brown. Add the diced peppers and stir well to combine. Continue to cook for 3 minutes, scraping the bottom of the pot to loosen any browned bits.
When the vegetables begin to soften, add the dry spices and the chipotle chili. Stir well to combine and continue stirring to avoid burning.
When the spices become aromatic, about 1 minute, add the diced tomatoes and their juices, followed by the ground and cubed beef. Stir well to combine.
Pour in the beef broth and bring to a boil. Reduce heat to low and simmer gently until the stew meat is very tender, but not falling apart, about 1 1/2 hours.
While the chili is cooking, melt the butter in a saucepan. When it is melted, whisk in the flour and cook for 2 minutes, stirring constantly over medium heat. The roux should be golden in color and have the appearance of wet sand. Set the roux aside until the chili is finished cooking.
When the meat is tender, remove the chipotle and add half of the roux into the simmering chili, stirring constantly to achieve the thickness you desire. If you need to add more roux, do so in small increments to avoid thickening it too much.
Allow the chili to simmer for 5 minutes, stirring frequently. Season to taste with salt and pepper.
726 calories, 51 grams fat, 14 grams carbohydrates, 52 grams proteinper serving. This recipe is low in carbs.