I tried this recipe yesterday and my husband loved it. He is a true Texan and chili is serious stuff so it must be pretty good.
2 pounds boneless beef chuck pot roast or beef stew meat, cut into ½ inch cubes
4 garlic cloves, pressed (I used minced garlic from a jar)
2 cups coarsely chopped onions
2 cups diced green bell pepper
2 cans (15 ounces each) black beans, drained and rinsed
1 large can crushed tomatoes or 2 cans (14.5 ounces each) diced tomatoes in sauce, undrained
1 can (8 ounces) tomato sauce
¾ cup smoky barbecue sauce
2 tablespoons cider vinegar
2 tablespoons chili powder
1. Preheat oven to 350° F. Trim any visible far from meat; cut meat into ½-inch cubes and place in large dutch oven or baking dish. Using a garlic press, press garlic over meat. Add onions, bell pepper, beans, tomatoes, tomato sauce, barbecue sauce, vinegar and chili powder to baking bowl; mix well.
2. Cover and bake 2 ½ hours or until meat is tender. Carefully remove from oven and uncover, lifting away from you. Serve with optional toppings (shredded cheddar cheese, sour cream and sliced green onions) if desired.
This chili isn't very spicy so if you want to add some heat, either chop a jalepeño and mix it in or add 1/2 tsp. chipotle powder.
This is really good with cornbread on the side.