Chili - Texas Style Inspired

• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 onions, minced in food processor
• 6 -8 garlic cloves, minced
• 14 cup tomato paste
• 14 cup chili powder
• 1 12 tablespoons cumin
• 12 teaspoon salt
• 2 (16 ounce) cans tomato puree
• 3 -4 lbs chuck roast, trimmed & cut into chunks
• 2 (15 ounce) cans pinto beans
• 1 (15 ounce) can kidney beans
• 3 tablespoons chipotle chiles in adobo, minced
• 2 tablespoons soy sauce
• 2 cups chicken broth
• 14 cup minute tapioca
• 2 tablespoons brown sugar
• 1 teaspoon dried oregano
• 1 dash ground black pepper

1. Heat oil in non-stick skillet.
2. Add onions and garlic, cook for a few minutes.
3. Add chili powder, cumin, salt, tomato paste.
4. Mix well, cook 10-15 minutes over med-low heat, stir occasionally.
5. Transfer onion/tomato mix from stove to slow cooker.
6. Stir in beef, beans, broth, tapioca, tomato puree, chipotle chilies, soy sauce, brown sugar, oregano.
7. Cook on low 8-10 hours.

canola oil, onions, garlic, tomato paste, chili powder, cumin, salt, tomato puree, pinto beans, kidney beans, chipotle chiles, soy sauce, chicken broth, tapioca, brown sugar, oregano, ground black pepper

Taken from www.food.com/recipe/chili-texas-style-inspired-471808 (may not work)