Texas Style Chili Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 2 tablespoons canola oil or 2 tablespoons vegetable oil 2 onions, minced in food processor 6 -8 garlic cloves, minced 1/4 cup tomato paste 1/4 cup chili powder 1 1/2 tablespoons cumin 1/2 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) cans kidney beans 3 tablespoons chipotle chiles in adobo, minced 2 tablespoons soy sauce 2 cups chicken broth 1/4 cup minute tapioca 2 tablespoons brown sugar 1 teaspoon dried oregano 1 dash ground black pepper Directions Heat oil in non-stick skillet. Add onions and garlic, cook for a few minutes. Add chili powder, cumin, salt, tomato paste. Mix well, cook 10-15 minutes over med-low heat, stir occasionally. Transfer onion/tomato mix from stove to slow cooker. Stir in beef, beans, broth, tapioca, tomato puree, chipotle chilies, soy sauce, brown sugar, oregano. Cook on low 8-10 hours.