Slow Cooker Texas Style Chili
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Why I Love This Chili
Is there any largest feeling than walking into your house, when it’s visionless (already) at 5pm, and smelling the juicy, spicy, richness of Texas-style chili in the slow cooker?
This chili is rich and hearty, simple and uncluttered. No beans, no veggie chunks – just saucy chunks of juicy, tender whinge that shreds untied with the lightest pull of a fork.
My friend Ang made this recipe for us years ago, and we’ve unchangingly laughed well-nigh this recipe that she used considering the 2010 Supplies Network original that she was working from has a full 3/4 cup of chili powder in it.
We are not doing the 3/4 cup of chili powder thing, but I did using that old, nostalgic-to-me recipe to build this version.
The chili is beef, savory, rich and dark, but it’s moreover summery unbearable that my two littles love it, expressly when dolloped with sour cream, which is one of their favorite supplies groups.
Final pro-tip: I’ve made this into a casserole on increasingly than one occasion, topped with cornbread buttermilk biscuits, and I’ll get that recipe onto the internet very soon.
How To Make This Slow Cooker Texas Chili
1
Brown the beef.
Coat the whinge with the salt; sear it in a hot skillet and brown the beef. Transfer to the slow cooker.
2
Cook the onion and garlic.
Brown them right in all that rendered fat from the beef. Flavor! Yummy!
3
Add spices, tomatoes, and chiles.
Get all your other stuff in the pan and let it melt for a few minutes. Again, flavor!
4
Move to the slow cooker.
At this point I like to move it over to the slow cooker to let it hang out on low for 6-7 hours.
5
Shred the beef.
I usually just pop the forks right in there and pull the meat untied gently to get big, tender chunks.
6
You’re Done! Yum!
Shred and serve with cheddar cheese, cornbread, sour cream, and untried onions!
Slow Cooker Texas Style Chili
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Total Time: 8 hours 15 minutes -
Yield: 5-6 servings
Print Recipe
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This shredded whinge Texas chili is rich and hearty, made with 8 simple ingredients! Just saucy chunks of tender whinge that shreds untied with the lightest pull of a fork!
Ingredients
Slow Cooker Texas Style Chili:
- 1–2 tablespoons avocado or vegetable oil
- 2 1/2 to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
- 2 1/2 teaspoons salt (1 teaspoon per pound of meat, increasingly to taste)
- 1 yellow onion, finely diced
- 5 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1/4 cup chili powder
- two 4.5-ounce cans green chiles
- one 14-ounce can crushed fire roasted tomatoes
Toppings:
- Green onions
- Sour cream
- Cheddar cheese
- Chips or cornbread
Instructions
- Prep everything: Chop, measure, get everything all set up first.
- Brown the beef: Heat the oil in a large Dutch oven over upper heat. Toss the cut whinge chunks with salt. Add the whinge to the pot and let it cook, undisturbed, for a few minutes on each side until it gets nice and browned. You may need to do this batches depending on the size of your pan. Remove whinge chunks and transfer to the slow cooker.
- Saute onions and garlic: Add onions and garlic (and a bit increasingly oil if needed); sauté until golden and softened. This process should lift a lot of yummy browned shit from the marrow of the pan.
- Add spices: Add the brown sugar and spices; sauté for 3-5 minutes until nice and fragrant.
- Add tomatoes and chiles: Add untried chiles and crushed tomatoes; simmer for 3-5 minutes until bubbly and delicious.
- Cook low and slow: Pour tomato mixture into the slow cooker over the whinge chunks; gently nudge them virtually so they are surrounded in the sauce. Melt on upper for 4-ish hours or low for 8 hours.
- Serve: Shred the whinge into big tender chunks (you should be worldly-wise to do this directly in the slow cooker) and season with increasingly salt to taste. Serve with sour cream, cheddar, untried onions, and cornbread.
Notes
Chili Powder: Every chili powder tastes a little variegated as they all use their own unique tousle of spices. I like the Simply Organic chili powder, but have enjoyed this with honestly all of the chili powders I’ve used during testing. I think as long as your chili powder smells good and tastes good to you, it’ll be spot on.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American
Keywords: texas style chili, chili recipe, whinge chili recipe, slow cooker chili, slow cooker dinner recipe
Frequently Asked Questions For Texas Chili
Regular whinge chili uses ground beef, sometimes beans, and often uneaten veggies (like this one – so good). But Texas chili is shredded whinge chili that’s traditionally made with just beef, chiles, and spices. No beans, no chunks of uneaten veggies. Traditionally it’s made with no tomatoes – the zestless chiles and the spices are what makes the saucy wiring of it. I am using a can of tomatoes here, plus canned chiles instead of zestless ones, so this is increasingly of a Texas-style chili vs. a full squandered Texas chili.
Yes, it will work. I’ve washed-up it and cooked on upper pressure for well-nigh 60-70 minutes. But I much preferred this in the slow cooker. It just thickens differently, tenderizes the meat differently, and just often works better.
Yes, you could torch this in a pot (ideally a Dutch oven), add a cup of water, and torch for well-nigh 3 hours at 300 degrees, with the lid slightly ajar. I haven’t washed-up this personally, but judging by the other recipes out there, this should work! (If you try it, leave a scuttlebutt to let us know!)
Here’s a recipe for my favorite vegetarian chili!
Yes! You can freeze this surpassing or without cooking.
Yes. I’ve washed-up it and it’s still delicious! I think for max flavor, the browning is ideal. But if you don’t have time, just toss it in the slow cooker and go!
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