Totally Texas Chili

Instructions

1. In a food processor, add onions and garlic then pulse until completely smooth and no chunks remain. Set aside.
2. In a large Dutch oven, add oil and set over medium heat. Add onion and garlic mixture and cook until onions just start to turn a slightly tan color.
3. Add beef, breaking apart with a spoon, and cook just until it starts to brown. Meanwhile, mix dry spices together.
4. Once beef is mostly all brown, add tomatoes, half of dry spice mixture, bay leaves, and a large pinch of salt and pepper. Stir to coat and cook 5 minutes.
5. Stir in chicken stock, reduce heat to medium-low, cover and cook 30 minutes.
6. Add remaining spices and stir to combine. Cover and cook an additional 30 minutes.
7. Once chili has cooked for an hour, remove bay leaves and turn heat to low until ready to serve. Serving suggestions: sprinkle with H-E-B Tex Mex Shredded Cheese and add a dollop of sour cream. Season to taste as needed.