Slow Cooker Texas Style Chili
Ingredients
- 12 avocado or vegetable oil – tablespoons
- 2 1/23 2 1/23 beef chuck roast to , fat trimmed, cut into 3-inch cubes
- 2 1/2 teaspoons1 teaspoon 2 1/2 teaspoons1 teaspoon salt (1 teaspoon per pound of meat, more to taste)
- 1 onion yellow , finely diced
- 5 garlic cloves , minced
- 1 tablespoon 1 tablespoon brown sugar
- 1 tablespoon 1 tablespoon cumin
- 1/4 1/4 chili powder
- 4.5 green chiles two -ounce cans
- 14 crushed fire roasted tomatoes one -ounce can
- Green onions
- Sour cream
- Cheddar cheese
- Chips or cornbread
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Instructions
- Prep everything: Chop, measure, get everything all set up first.
- Brown the beef: Heat the oil in a large Dutch oven over high heat. Toss the cut beef chunks with salt. Add the beef 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 beef chunks and transfer to the slow cooker.
- Saute onions and garlic: Add onions and garlic (and a bit more oil if needed); sauté until golden and softened. This process should lift a lot of yummy browned bits from the bottom 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 green 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 beef chunks; gently nudge them around so they are surrounded in the sauce. Cook on high for 4-ish hours or low for 8 hours.
- Serve: Shred the beef into big tender chunks (you should be able to do this directly in the slow cooker) and season with more salt to taste. Serve with sour cream, cheddar, green onions, and cornbread.
Source
Original recipe: View Original
