Texas Red Chili

• servings: 6 to 8
• active time: 40 minutes
• total time: 3 hours 45 minutes

Ingredients

3 pounds trimmed beef chuck, cut into

1-inch pieces

Coarse salt and freshly ground pepper

3 tablespoons safflower or canola oil, plus more as needed

2 medium onions, coarsely chopped, plus more for serving 7 garlic cloves, minced

2 jalapeño or serrano chiles, seeded if desired, minced

½ cup chili powder

1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice

4 cups water

2 to 3 teaspoons white vinegar, to taste Grated cheddar cheese, for serving

2 cans kidney beans

Directions

Season beef with 2½ teaspoons salt and ½ teaspoon pepper. In a medium Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add beef and cook until browned, about 10 minutes per batch, adding more oil as needed; transfer to a plate.

Add remaining tablespoon oil, the onions, garlic, and chiles to pot; cook until onions are translucent, about s minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon.) Add chili powder; cook, stirring constantly, until fragrant, about 30 seconds.

Stir in beef, tomato puree, the water, and ½ teaspoon salt; bring to a boil. Reduce heat and simmer gently, partially covered, until meat is very tender and juices are thick, 2½ to 3 hours. (If chili seems dry, add a little water.) Season with salt, and stir in vinegar.

Serve immediately, sprinkled with cheddar and onion.