TEXAS CHILI
From choclytcandy 14 years agoIngredients
- 2 tablespoons vegetable oil shopping list
- 3 medium onions , minced shopping list
- 8 medium cloves garlic , minced or pressed through a garlic press (about 8 teaspoons) shopping list
- 1/4 cup chili powder shopping list
- 1/4 cup tomato paste shopping list
- 2 tablespoons ground cumin shopping list
- salt shopping list
- 1 can (28 ounces) tomato puree shopping list
- 5 pound chuck-eye roast , trimmed, and cut into 1 1/2-inch chunks shopping list
- 2 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed shopping list
- 2 cups low-sodium chicken broth shopping list
- 1/4 cup minute tapioca shopping list
- 2-4 tablespoons minced chipotle chile in adobo shopping list
- 3 tablespoons soy sauce shopping list
- 2 tablespoons dark brown sugar , plus more to taste shopping list
- 1 tablespoon minced fresh oregano leaves , or 1 teaspoon dried shopping list
- ground black pepper shopping list
How to make it
- 1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
- 2. Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
- 3. Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.
- Prep-Ahead Tips:
- You can store all the ingredients below together with exception of the meat, which must be refrigerated separately.
- NOTE: Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew”it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.
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