Mom's Super Secret Chili

No better way to end a week than to be treated to Mom's Super Secret Chili!  Not only is this chili the perfect combination of beefy goodness, tangy tomato, exquisite seasoning, and tasty toppings it also has the exact combination of spicy heat to warm you from your tippy toes to the top of your hairy head. Problem is, Mom has been working diligently to perfect the recipes in anticipation of throwing her chef's hat into a cooking contest or two, therefore, she will not divulge the chili recipe!!  No worries for you, however.  Though it may not be the soon-to-be award winning chili recipe from my Mom, I am delighted to provide you with my recipe for Amy's own darn good attempt at making chili.   Enjoy!

Amy's Chili

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 Worcestershire sauce
1 can dark red kidney beans
salt
pepper

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, oregano 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, Worcestershire 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!