Texas Crockpot Chili
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
  • 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
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2017/09/8th-annual-chili-contest-entry-1-texas-crockpot-chili/