Martha Stewart's Texas Chili

This was excellent chili! Matt and I both agreed. I didn't even miss the beans.

vegetable oil
1 small beef roast, trimmed and cut into small pieces
salt and ground black pepper
1/2 onion, chopped
4 garlic cloves, minced
1 jalapeno, minced (seed if desired)
1 whole dried ancho chile, ground
2 t ground cumin
1 1/2 t oregano, rubbed
3-4 cups beef broth (depending on how thick you want it)
1 small can (15 oz) diced tomatoes
2 to 3 t vinegar, or to taste

Heat a Dutch oven or large soup pot over medium high heat. Add a little oil. Season beef with salt and pepper. Brown beef well.

Stir in onions, garlic and jalapeno and cook over medium heat til onions soften, about 5 minutes. Stir in spices and cook another minute or so.

Stir in remaining ingredients and bring to a boil. Reduce heat to medium low; simmer til meat is very tender  about 1 1/2-2 hours.

Stir in vinegar. Taste and adjust as desired.

I served the chili with homemade buttermilk cornbread.
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