I like all types of chili but this Texas style with no beans is up there in my favorites. My 15 year old slow cooker finally gave up on me so when I was shopping for a new one I was beyond excited to find this one Hamilton Beach 33265 6-Quart Programmable Cool-Surround Slow Cookerthat lets you brown on the stove right in the same pot you use in the slow cooker. In certain recipes browning meat before adding it to the slow cooker is essential to great flavor and texture. The problem I always had with that is I want slow cooker recipes to be as easy as possible the less dirty dishes the better. This was my first test in the new pot and it turned out great. The leftovers are good in tacos or mixed with fried potatoes in the morning for a hash with eggs on top. The toppings that you want are completely optional, use whatever you like, the ones I suggested are just my favorite.
[AmazonAd2]Crockpot Texas Chili
Ingredients
- 2 1/2 pounds beef chuck roast cut to 2 inch cubes
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 1 onion diced
- 4 cloves garlic smashed
- 2 4.5 oz cans chopped green chilies drained
- 1 tablespoon cumin
- 1/4 cup chili powder
- 1 14 oz can fire roasted diced tomatoes
- 2 tablespoons hot sauce
- scallions for serving
- sour cream for serving
- cilantro for serving
- tortilla chips for serving
Instructions
- Toss the beef with the sugar and salt. Add the oil to a large skillet or your slow cooker if you can and brown the beef over high heat until the meat is brown on all sides, about 5 to 7 minutes. Do not move it around to much, just let it sit on the heat until it gets brown then turn and repeat. Once the meat is browned transfer it to the slow cooker*. Reduce the heat to medium and add the onion, cook 2-3 minutes to soften, Add the garlic, chilies, cumin, chili powder, and hot sauce. Cook this all for 3 more minutes.
- Add 1 1/2 cups of water and the tomatoes to the mix and bring to a simmer getting all the good brown bits off the bottom of the pan. Transfer this to the slow cooker as well and cook on low for 5 to 6 hours.
- Top with the scallions, sour cream, and cilantro and enjoy!