Well, I don't usually have leftovers in the exact same form as the first time around. However, I had oodles of chili leftover from Saturday night, and I actually was dying for another bowl. So, in case you missed it, here is Amy's Chili, again. I froze the remainder, so it will probably make another appearance sometime in the future.
1 2lb. chuck eye roast or steak
1 small white onion, chopped
1 green pepper, chopped
1 garlic clove, finely chopped
2 tablespoons chipotle chili powder
2 tablespoons ancho chili powder
1 teaspoon cocoa
1 teaspoon sugar
1 tablespoon Mexican oregano
1/2 box beef stock
1 small can tomato paste
1 large can crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon Worchestershire sauce
1 can dark red kidney beans
Heat 2 tablespoons canola oil in a heavy bottom dutch oven over medium high flame. Cut the chuck eye roast into 2 inch cubes and place in the dutch oven to brown well on all sides. Remove the beef and place it on a plate and reserve juices. Reduce heat to medium and add the onions and green pepper. Cook for a about 2-3 minutes and add the garlic. Stir to combine and be careful not to burn the garlic. Add the chili powders, cocoa, sugar, orgegano and salt and pepper to taste. Stir well to combine. Again, be sure not to have the dutch oven too hot; you don't want the spices to burn just toast to release some of the oils and flavor. Next, add 1/2 box of good quality, low sodium, beef stock and scrape the bottom of the dutch oven to pull up all of the flavorful bits on the bottom. Add 1/2 to 1 full can of tomato paste, depending on how thick you like your chili. I recommend starting with 1/2 can and adding more as you proceed. Work the tomato paste into the vegetables and beef stock. Add the crushed tomatoes, apple cider vinegar, Worchestershire sauce the reserved beef with the juices back to the dutch oven. Combine well, bring to a boil, reduce to a simmer, cover and let cook for 2 hours.
After 2 hours remove the large beef chunks from the chili and shred. Return the beef back to the pot with the drained kidney beans and cook, covered, for an additional 1/2 hour. Serve with various condiments included shredded cheese, sour cream, hot sauce, chopped onion, or guacamole. Enjoy!