Slow Cooker
Texas Chili Recipe

Texans are known for their Texas chili recipe. Many restaurants in Texas have their own unique version of a Texas roadhouse chili recipe.

Chili has been around since the 1800's, and many will say a real Texas chili should consists of big chunks of beef and contain no beans. However depending on where you live, and personal preference, there are countless variations of Texas chili recipes.

Testing and trying different versions of Texas chili, we preferred using big chunks of beef cut from the boneless blade roast (chuck/shoulder), along with red kidney beans and adding the perfect balance of spices and ingredients.

We have 2 cooking methods for making this chili in a slow cooker, both methods deliver great results. You will need at least a 6 quart slow cooker to make this recipe or simply cut the ingredients in half for smaller slow cookers.

SLOW COOKER TOP SELLERS

Serves 6-10 People

Cooking Time 9-11 hours on low or 5-7 hours on high

Texas Chili Recipe

Ingredients

4-5 pound boneless blade roast, cut into 1-1.5 inch cubes

2-3 tablespoons vegetable oil

2 tablespoons tomato paste

2 onions, diced

6 garlic cloves, minced

1/4 cup chili powder

1 teaspoon dried oregano

2 tablespoons ground cumin

2 cups chicken broth

2 (15 ounce) cans dark red kidney beans, drained and rinsed

1 (28 ounce) can tomato puree

3 tablespoons soy sauce

2 tablespoons brown sugar

1/4 cup Minute tapioca

2 tablespoons minced canned chipotle chile in adobo sauce

2 bay leaves

salt and pepper

Cooking Instructions
Texas Chili Recipe

Cooking Method 1

Texas Chili Recipe

1. Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat until hot, about 4-5 minutes. Season beef chunks with salt and pepper and add to skillet in batches (do not crowd in pan), until browned on all sides, about 4-5 minutes each batch. Add 1 tablespoon of oil for each batch. Transfer to slow cooker.

2. Reduce skillet heat to medium, add 1 tablespoon of oil, add onions. Stir in garlic, tomato paste, chili powder, oregano and cumin, scraping up any bits in the skillet, until vegetables are soft, continue stirring about 5-6 minutes. Transfer to slow cooker.

3. Add to slow cooker stirring, chicken broth, red kidney beans, tomato puree, soy sauce, brown sugar, tapioca, canned chipotle chile and bay leaves. Cover and cook 9-11 hours on low or 5-7 hours on high.

4. Let chili settle for 5-10 minutes, then remove fat from the surface with a large spoon. Discard bay leaves. Season chili with salt and pepper to taste and serve.

Cooking Method 2

1. Microwave in a bowl, oil, tomato paste, onions, garlic, chili powder, oregano and cumin, stirring occasionally, until onions are soft, about 4-5 minutes. Transfer to slow cooker.

2. Add to slow cooker stirring, chicken broth, red kidney beans, tomato puree, soy sauce, brown sugar, tapioca, canned chipotle chile and bay leaves. Season beef chunks with salt and pepper and nestle into slow cooker. Cover and cook 9-11 hours on low or 5-7 hours on high.

3. Let chili settle for 5-10 minutes, then remove fat from the surface with a large spoon. Discard bay leaves. Season chili with salt and pepper to taste and serve.

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