Slow Cooker Texas Chili
Texas chili is traditionally made without kidney beans. You can add some if you prefer it that way. Serve this dish with cornbread and a tossed salad.
INGREDIENTS | SERVES 6–8
- ¼ pound bacon, diced
- 1 stalk celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 2-pound chuck roast, cubed
- 2 large yellow onions, diced
- 6 cloves garlic, diced
- 6 jalapeño peppers, seeded and diced
- Salt and freshly ground pepper to taste
- 4 tablespoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- OPTIONAL: 1 teaspoon light brown sugar
- 1 28-ounce can diced tomatoes
- 1 cup beef broth
Add all the ingredients to a 4-quart slow cooker, and stir to combine. The liquid in your slow cooker should completely cover the meat and vegetables. If additional liquid is needed, add more crushed tomatoes, broth, or water.
Cook on low for 6 to 8 hours. Taste for seasoning, and add more chili powder if desired.
