A proper Texas chili is wonderfully warming in the autumn chill.
Here we lightly smoke the chuck before it goes into the pot, and use poblanos, jalapeños, rocotos and habaneros. That’s to get a few different chile flavors in the stew.
If you can’t get hold of these varieties, jalapeño, cayenne and habanero work just fine, and they’re easy to find.
A proper chili should simmer for a looong time on low heat.
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Recipe: Smoked Beef Chuck Chili
