8th Annual Chili Contest: Entry #1 – Texas Crockpot Chili

We didn’t get a chance to have chili during the first game of the season because we were in attendance – so fun and a great game.

We didn’t get to have chili during the second game because we were busy celebrating my baby turning ONE.

But we did get to enjoy the first chili contest entry before my in-laws returned to Illinois last weekend, right after we finished watching the game from the night before.

I excitedly got out of bed on a mission: get chili in the crock pot to be ready for lunch! There’s something so cathartic about chopping up onions and peppers and schlepping tons of empty cans out to the recycling bin in the garage – it’s so…fall to me.

My house smelled of chili powder and savory tomatoes and yet it was warm enough to have lunch on the front porch, enjoying the weekend sunshine. Have I mentioned lately that I LOVE this time of year?

I was a bit concerned my father-in-law, who doesn’t like spicy foods, would take to this recipe. I knew he’d love all the meat, but the jalapeno and poblanos? I was wrong. He loved it. He loved it so much that I sent him home with leftovers and he has thanked me at least twice and complimented the recipe numerous times.

This Texas-style chili has tender beef, just enough spice without being fire-y, and the slow cooked depth of flavor, enhanced by the chili powders and cumin. The sum is most definitely greater than its parts and this year’s chili contest is starting off with a serious contender.


Texas Crockpot Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
 
Ingredients
  • 3 lbs stew beef, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • 1 Tbsp black pepper, freshly ground
  • ¼ cup olive oil, divided
  • 3 poblano peppers
  • 1 onion, diced
  • 1 jalapeño, ribs and seeds removed, finely diced
  • 3 cloves garlic, minced
  • 4 (14.5 oz) cans fire roasted diced tomatoes
  • 1 cup low-sodium beef broth
  • 1 Tbsp cumin
  • 2 tsp oregano
  • 1 tsp chili powder
  • ½ tsp chipotle chili powder
  • 1 (15 oz) can black beans
Instructions
  1. In a large bowl, combine beef, flour, salt, and pepper; toss to coat. Heat 1 tablespoon oil in a large skillet over medium heat until hot. Add in about ⅓ of the beef and brown for about 5 minutes, stirring once or twice. Repeat with remaining beef. Add beef to slow cooker pot.
  2. Meanwhile, roast the poblano over a medium flame, charring all sides. Transfer charred peppers to a ziplock bag and seal; set aside. Allow to steam and cool for 10-15 minutes. Remove pepper, scrape off charred exterior using the blade of the knife. Remove most of the seeds and dice; transfer to the crock pot.
  3. In same skillet used to cook the beef, add remaining tablespoon of oil. Once hot, sauté onions for about 5 minutes, stirring once or twice. Add jalapeño and garlic; sauté for an additional 2 to 3 minutes until peppers start to give off their heat. Add to slow cooker pot.
  4. To the crockpot, add the tomatoes, broth, and seasonings; stir to combine. Cook on high for 4 ½ hours or low for 9 hours. Add beans in the last 20-30 minutes of cooking.
Notes
Recipe submitted by Jaime of Jaime Cooks
Nutrition Information
Serving size: ~1⅓ cups Calories: 353 Fat: 12.3 Carbohydrates: 22.1 Sugar: 6.1 Sodium: 541 Fiber: 6.4 Protein: 38.6 Cholesterol: 100
Be well,

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