There are countless ways to make chili. But a Texas beef chili is a classic that you should try at least once. By using our infused chili oils you won't have to search the stores for fresh or dried. Or worry about getting the aromatics blended perfectly. And adding Dark Chocolate balsamic gets the richness just right.

2 tbsp Chipotle olive oil
1 tbsp Harissa olive oil
2 tbsp extra virgin olive oil
1 to 2 tbsp Garlic olive oil 
2 tbsp Dark Chocolate balsamic
8 cups beef or chicken stock (or half and half)
4 pounds beef chuck (roast), trimmed of gristle and cut into 2” to 3” pieces (You can ask your butcher to do this for you)
3 tsp Kosher salt
2 tsp fresh ground black pepper
1 large white onion, peeled and finely diced
2 large sweet red peppers, cored, cut in 1 to 2" cubes
1/2 tsp allspice
2 tbsp Oregano white balsamic
Optional Garnish: Scallions, grated hard cheese, avocado, tortilla chips or soft tortillas (heated), Dark Chocolate balsamic and Garlic EVOO for drizzles

Add oils to a Dutch oven on medium-high heat. Season beef with salt and pepper. Add single layer of meat to pot and cook until deeply browned on all sides, about 5 minutes. Remove meat from the pot and set aside. Then add another portion of the meat in single layer and repeat until all meat is browned. With oils in pot, reduce heat to medium. Add onions and red peppers. Cook and stir for 2 minutes until softened. Add allspice and cook for about 1 minute. Add Dark Chocolate balsamic, scraping bottom and sides to deglaze the pot. Add the meat and combine until completely covered. Cook for another minute then add stock. Bring to a boil and then reduce to a simmer, with the lid almost covering the pot. Cook for 2 to 3 hours, stirring occasionally. Add additional Chipotle oil and Dark Chocolate balsamic to taste. And cook for another 2 minutes. Serve with preferred garnishes.