Slow Cooker Texas Chili
Big chunks of beef, dark kidney beans and a complex chile-infused sauce deliver a powerhouse of flavor in this slow cooked chili. To save on prep-work, ask your butcher to cut up the chuck roast for you.
Servings: 10
Calories: 258kcal
Author: Good Dinner Mom
Options for Toppings:
- scallions, avocado chunks, fresh jalapeños, sour cream, cheddar cheese, fried onion rings
Cook's Note:
- I used 1 Tablespoon chipotle peppers in adobo and it wasn't even hot.
Microwave 3 onions, ¼ cup chili powder, ¼ cup tomato paste, 3 Tablespoons oil, 8 minced garlic, 2 Tablespoons cumin and 1 Tablespoon oregano in large bowl, stirring occasionally, until the onions are softened, about 5 minutes; transfer to slow cooker.
Stir, 30 ounces beans, 28 ounces tomato puree, 2 cups broth, ¼ cup tapioca, 3 Tablespoons soy sauce, 1-2 Tablespoons chipotles, 2 Tablespoons sugar, and 2 bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Gently stir together. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Let chili settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt, pepper and sugar to taste, sprinkle with toppings and serve.
- Toppings include but aren't limited to: Sour cream, shredded cheese, fresh diced jalapenos, tomatoes, chopped avocados, fried onion rings
Calories: 258kcal | Carbohydrates: 12g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 496mg | Fiber: 1g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 4.7mg | Calcium: 46mg | Iron: 3.2mg