Slow Cooker Texas Red Chili
We love some chili, and this one was inspired by the International Chili Society winning recipes (between 1989 and 1993). So it’s gotta be good, right?
Print Pin RateIngredients
Beef
- 1 tbsp vegetable oil
- 5 lb boneless beef chuck roast cut into 1 1/2 inch cubes
- 2 1/2 tsp kosher salt
- 1 tsp fresh ground black pepper
Aromatics
- 2 medium onions finely chopped
- 6 cloves garlic minced
- 1/3 cup tomato paste (half of a 6 ounce can)
- 1 tsp kosher salt
1st batch of spices
- 1/2 cup chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 1 tbsp chipotle en adobo puree
Liquids
- 1/2 cup beer (preferably an amber ale – use the rest of the bottle to fortify the cook)
- 16 oz tomato sauce
- 2 cup chicken broth
Beans
- 32 oz red kidney beans
2nd batch of spices
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1/2 tsp kosher salt
- 1 tsp chipotle en adobo puree
- Juice of 1 lime
Instructions
Brown the beef
- Season the beef with 2 1/2 teaspoons of salt and the pepper. Heat the vegetable oil in a large fry pan over medium-high heat until shimmering. Split the beef into two batches,and put one batch into the slow cooker crock. Put the second batch of beef in the fry pan in a single, loose layer, and put any pieces that don’t fit into the slow cooker. Let the beef in the fry pan sit until it is well browned on the bottom, about 4 minutes. Using a slotted spoon, transfer the browned beef into the slow cooker pot with the rest of the beef.
Saute the aromatics and toast the spices
- Add another tbsp of oil and the onions to the skillet and saute on medium high heat until the onions start to soften, then stir in the garlic and continue to cook for another minute, Then stir in the tomato paste.
- Saute tomato paste darkens, about 5 minutes.
- Make a hole in the middle of the onions and add the first batch of spices. Cook until you smell the spices toasting, about 1 minute, then stir the spices into the onions.
- Add the onions and spices to the crock pot, and stir to coat the beef.
- Put the fry pan back on the stove,turn the heat to high, and pour in the beer. Bring the beer to a simmer and use a wooden spoon to scrape the browned bits loose from the bottom of the pan.
- Pour the beer into the slow cooker crock, add the tomato sauce and chicken broth, and stir to coat the beef.
Finish the chili
- Cover the slow cooker and cook the chili on high for 3.5 hours then add the kidney beans and lower the temperature to low and cook an additional 3 hours.
- Stir in the second batch of spices. Put the lid back on and let the spices simmer for another 1/2 hour. When the chili is done, taste for seasoning, and add more salt or lime juice if needed. Serve.
