Texas Chil

• 3 whole Onions, Minced
• 1/4 cups Chili Powder
• 1/4 cups Tomato Paste
• 3 Tablespoons Vegetable Oil
• 8 whole Garlic Cloves, Minced
• 2 Tablespoons Ground Cumin
• 1 Tablespoon Minced Fresh Oregano Or 1 Tsp Dried
• 3 cans (15-ounce) Cans Dark Red Kidney Beans, Drained And Rinsed
• 1 can (28 Oz. Size) Tomato Puree
• 2 cups Low Sodium Chicken Broth
• 1/3 cups Minute Tapioca
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Minced Canned Chipotle Chili In Adobo Sauce
• 2 Tablespoons Brown Sugar, Plus Extra As Needed
• 2 whole Bay Leaves
• 5 pounds Boneless Beef Chuck Roast, Trimmed And Cut Into 1 1/2-inch Chunks
• Salt And Pepper
• 3 whole Scallions Sliced Thin

1. Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
2. Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker.
3. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Let chili settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste. Sprinkle with scallions and serve.
5. Adapted slightly from Slow Cooker Revolution, America's Test Kitchen

onions, ubc, ubc, vegetable oil, garlic, ground cumin, fresh oregano, kidney beans, tomato puree, chicken broth, tapioca, soy sauce, brown sugar, bay leaves, salt, scallions

Taken from tastykitchen.com/recipes/soups/texas-chil/ (may not work)