Name: Rudy's Texas Chili
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 1 gallon
Ingredients: 2 tablespoons olive oil; 1 cup diced yellow onion; 3 cloves garlic, minced; 1/4 cup dark chili powder; 2 tablespoons light chili powder; 1 tablespoon California chili powder; 2 tablespoons ground cumin; 1 tablespoon dried oregano; 1 teaspoon cayenne pepper; One 14-ounce can tomato sauce; One 14-ounce can diced green chiles; 12 ounces beef broth; 12 ounces chicken broth; 3 ounces chipotles in adobo sauce; 2 tablespoons lime juice; 2 tablespoons molasses; 1 tablespoon hot sauce, such as Louisiana; One 14-ounce can diced tomatoes; 2 dried California chiles; 1 dried New Mexico chile; Cheap beer, optional; 2 pounds chopped smoked brisket or browned ground beef

Directions

Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.