Hearty appetites will be satisfied when served bowls brimming with Porter Rockwell’s Roasted- Chuck Chili.

Ingredients

• 2 to 4 tablespoons vegetable oil, plus more as needed

• 2 pounds boneless beef chuck, cut into bite-size pieces

• salt and pepper to taste

• 2 large onions, chopped

• 8 cloves garlic, minced

• 1/3 cup plus 2 tablespoons chili powder

• 1 teaspoon oregano

• 2 tablespoons tomato paste

• 1 28 – ounce can whole tomatoes, hand crushed

• 1 3/4 cups beef broth

• 2 15 ounce cans pinto beans, drained and rinsed

• Optional toppings – shredded cheddar cheese, sour cream, diced avocado, tortilla chips, diced onions, hot sauce

Directions

• Heat 1/2 tablespoon vegetable oil in large pot over medium high heat.

• Season the beef with salt and pepper. Brown in batches, about 4 minutes.

• Add more oil as needed. Set beef aside.

• Reduce the heat to medium and add 1 1/2 tablespoons oil.

• Add the onions and garlic stirring until golden brown, about 6 minutes.

• Add 1/3 cup chili powder, oregano, and tomato paste.

• Cook, stirring constantly, about 1 minute.

• Return the meat to the pot and add the tomatoes with their juices, the broth, and the pinto beans.

• Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.

• Add the remaining 2 tablespoons chili powder.

• Serve in bowls, and top with additional toppings as desired.