3 pounds lean beef chuck, well-trimmed and cut into 1-inch cubes
1 cup chopped purple onion
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
2 tablespoons hot sauce
¼ teaspoon black pepper
3 cups water
1 (4-ounce) can chopped green chiles, drained
6 jalapeño peppers, seeded and chopped
Instructions
In a Dutch oven, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Drain on paper towels and set aside.
Add the onions and garlic. Cook 5 minutes, stirring frequently. Stir in the chili powder, cumin, salt, hot sauce and pepper. Blend well and cook 1 minute.
Add the water, chiles and jalapeños. Bring to a boil and return the beef to the pot. Stir well to combine. Reduce heat to low and simmer, uncovered, 1½ hours. Serve warm with additional hot sauce.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/chili-weather/