Texas Easy Slow Cook Chili
Since long ago, when the second person on earth mixed peppers and beef and cooked them together, the great debate began; who makes the best chili. Maybe it’s the effect of capisicum spices that makes chili cooks crazy.
Some say chili originated on the cattle trails of west Texas in the early 19th century. Others tell the grisly tale of angry Aztecs, who cut up invading conquistadors, seasoned chunks of them with a passel chili peppers, and ate them.
One thing is for certain, for Texans like myself, chili is not only an institution, its’ a matter of personal pride.
3 lbs ground round
2 ½ cups finely chopped onions
4 large cloves finely minced garlic
1 jalapeño chili, seeded and chopped
1 can (6 oz.) can tomato paste
2 cans (14.5 oz. each) diced tomatoes in sauce
3 ½ cups beef broth (32 oz. carton)
1 tbsp. ground cumin
¼ cup Mexican chili powder
First thing you will notice is that there are no beans in true Texas chili. In a 12 inch skillet, brown half of the meat until thoroughly cooked. Drain in colander and then transfer to a 5 quart slow cooker. Repeat with remaining meat. Add onions, garlic, jalapeño, tomato paste, tomatoes and sauce, broth, chili powder and cumin. Mix well and let cook for 8 hours (or overnight) on low heat setting.
One bit of advice. Let the chili cook for 4 hours minimum before tasting. Let the spices incorporate before adding any more peppers to the chili. Remember, you can always add heat, but you can take it away. Serve with fried masa, green onion, cilantro and shredded cheddar cheese condiment. Enjoy, JW