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
-
1Microwave 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.
-
2Stir 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.
-
3Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
-
4Let 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.
-
5Adapted slightly from Slow Cooker Revolution, America's Test Kitchen
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