Dean’s Texas Chili

Ingredients

• 2 -2 ½ pounds rump roast
• 2 table spoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 3 cups chopped onion (Vandalia is best)
• 1 1/2 tablespoons cumin seeds (whole)
• 3 tablespoons finely chopped jalapeño pepper (use only 1 pepper if you don’t want it too hot)
• 5 - 6 small garlic cloves, minced
• 1 bell pepper finely chopped
• 2 stalks of celery finely chopped
• 1 ½ cup sweet red wine (I use “Riverboat RED” made in Rocheport, MO).
• 1/4 cup balsamic vinegar
• 2 tablespoons chili powder
• 2 tablespoons fresh oregano
• 1 (14 1/4-ounce) can low-salt beef broth (I like Emeril’s)
• 1 (12-ounce) can beer (Michelob Ultra Lite)
• 1/2 cup chopped fresh cilantro
• 5 pounds Romano tomatoes
• 1 12oz can tomato paste (Depending on amount of chili to be made)
• 1 packet of Weber Chipotle marinade
• 1/2 - 1cup chopped onion (For putting on chili when serving)
• 1/2 - 1 cup fat-free sour cream (For putting on chili when serving)
• 1 Large Zip-lock bag
• 1 Packet of corn tortillas
• 1 Pack of a good Mexican cheese