An Original Texas Feast - The Easy Way

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 just right. And adding Dark Chocolate balsamic gets the richness just right.

SERVES: 8 to 10
2 tbsp Chipotle olive oil
1 tbsp Harissa olive oil
2 tbsp extra virgin olive oil
1 to 2 tbsp Garlic olive oil 
1 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), Cilantro olive oil for drizzle
Add Chipotle, Garlic, Harissa, Cilantro and extra virgin olive oils to a Dutch oven. Heat on medium-high until it glistens. Season beef with salt and pepper. Add a single layer of meat and cook until deeply browned on all sides, about 5 minutes. Remove from the pot and set aside. Then another portion of the meat and repeat. Remove and set aside the meat leaving all oils in the pot. Reduce heat to medium. Add onions and red peppers, then cook and stir for 2 minutes. Add allspice and cook for about 1 minute. Add Dark Chocolate balsamic. Cook for one minute deglazing 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 simmer, with lid almost covering pot. Cook for 2 to 3 hours. Then add balsamic. Stir. Add additional Chipotle oil to taste. And cook for another 2 minutes. Serve with preferred garnishes.