Warm Up with Texas Slow-Cooker Chili

Warm Up with Texas Slow-Cooker Chili

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The weather outside these days reminds us how perfect this time of year is for gathering friends and family round a warm, comforting meal at home. During the fall, chili likes to make an appearance at all of our favorite events.

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Today, we’re sharing one of our favorite slow-cooker Texas chili recipes, from our friend Helen Jane. Thanks to the help of the ever-versatile slow cooker, prep and cooking can happen well before meal time, which frees up your attention to more important matters, like pouring yourself a glass of wine!

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One of our favorite pairings with red meat-based chili and stew like this is Purple Cowboy Trail Boss Cabernet, from Paso Robles, CA.

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When thinking about toppings and sides, we’re big fans of corn bread, sour cream, chopped onion (green and/or white), cilantro, chopped tomato and lots of shredded cheese.

Cheers to a fabulous fall!

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Slow Cooker Texas-style Chili

Serves 4-6

Ingredients

1/4 cup chili powder
1 tablespoon ground chipotle chili pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
1/2 teaspoon cinnamon
1/4 cup cornmeal
1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
2 teaspoons salt
1 large yellow onion, chopped
5 garlic cloves, chopped
1 jalapeño, cored, seeded and finely diced (add more if you like it spicier)
4 cups low sodium beef broth
2 cups water
1-1/2 cups beer
1 can canned crushed tomatoes

 

Garnishes

Fresh chopped cilantro
Grated Cheddar or Monterey Jack cheese
Lime wedges

 

Instructions

  1. Mix the chili powders, cumin, oregano, cinnamon and cornmeal in a small bowl.
  2. Stir in 1/2 cup water to form paste; set aside.
  3. Season the beef with the salt; set aside.
  4. Add vegetable oil to Dutch oven, heat to medium-high. Brown the beef over medium-high heat until browned on all sides. Remove and add to slow cooker.
  5. Reduce the heat to medium and add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the reserved chili paste and sauté. Add the garlic and jalapeños and cook 2 minutes more.
  6. Add the beef broth to the Dutch oven and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to incorporate all the flavor. Stir in the other 1 ½ cups water, beer and crushed tomatoes.
  7. Add the whole mess to the slow cooker. Put on low for 8 hours or high for 4-5 hours.
  8. Serve with garnishes – we also like to serve with corn bread.