Texas Chil

18 ingredients
5 steps

Ingredients

  • 3 whole Onions, Minced
  • 1/4 cups Chili Powder
  • 1/4 cups Tomato Paste
  • 3 Tablespoons Vegetable Oil
  • 8 whole Garlic Cloves, Minced
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Minced Fresh Oregano Or 1 Tsp Dried
  • 3 cans (15-ounce) Cans Dark Red Kidney Beans, Drained And Rinsed
  • 1 can (28 Oz. Size) Tomato Puree
  • 2 cups Low Sodium Chicken Broth
  • 1/3 cups Minute Tapioca
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Minced Canned Chipotle Chili In Adobo Sauce
  • 2 Tablespoons Brown Sugar, Plus Extra As Needed
  • 2 whole Bay Leaves
  • 5 pounds Boneless Beef Chuck Roast, Trimmed And Cut Into 1 1/2-inch Chunks
  • Salt And Pepper
  • 3 whole Scallions Sliced Thin

Directions

  1. 1
    Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
  2. 2
    Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker.
  3. 3
    Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
  4. 4
    Let chili settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste. Sprinkle with scallions and serve.
  5. 5
    Adapted slightly from Slow Cooker Revolution, America's Test Kitchen

Products Matching These Ingredients

More Recipes to Try