Who doesn’t love a hot bowl of thick chili on a cold day? It’s not too bad on a hot day either. This recipe moves back towards the origins of chili when it was cooked on the trail. Red was commonly cooked with chunks of meat and chile peppers. You won’t find any beans in this bowl of red but it does go really well with a big chunk of cornbread.
Although I use a chuck roast in this recipe, you can use any roast that you like or even the pre-cut stew meat you find in grocery stores. You can also substitute chili powder for my Ancho Chile Paste. Check the recipe notes for the correct amount. There is a lot of garlic in here and a garlic peeler comes in really handy.