Crockpot Texas Red Chili
I’ve always had beans in my chili, but my Texan viewers have informed me that they do NOT include beans in Texan chili so I asked for a true Texas chili recipe and Lisa gave me one! This is SO good and we didn’t miss the beans at all!
This recipe makes about 8-10 servings.
Notes for this recipe - I only made half the recipe. I also used fire roasted diced tomatoes.
*If you want to watch the video of this being made, this recipe starts at the 11:31 mark.
Texas red chili is so meaty and filling!
Submitted by Lisa.
Ingredients
5 lb beef chuck roast, trimmed and cut into 1” cubes
2 Tbsp olive oil
2 large yellow onions, diced
1/2 cup chipotle peppers in adobo sauce, minced with the sauce
2 tsp salt
1/4 cup chili powder
2 Tbsp cumin
1 Tbsp dried oregano
2 Tbsp minced garlic
2 medium jalapeno peppers, minced (seeded, if desired)
1 can (28 oz) diced tomatoes
4 cups chicken stock
Here’s how to make it
Combine salt, chili powder, cumin and oregano. Lightly season the beef cubes with the seasoning mix and reserve the remaining seasoning. (Use about half at this time.)
Heat oil in large skillet over med-high heat and brown the beef cubes, in batches, 3-4 minutes on each side. Transfer to a 6 qt Crockpot and repeat until all beef is browned.
Add onions to skillet, scraping up all the goodness from the bottom of the pan. Sauté until the onions are soft.
Make a well in the center of the onions and add chipotle peppers. Cook for about a minute and then stir to combine. Add onion mixture to the Crockpot.
Add jalapenos, garlic and remaining spice mixture to the Crockpot. Stir to combine.
Add the tomatoes and chicken stock to the Crockpot.
This needs to cook on low for 7-8 hours.
Top with your desired toppings!
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