Texas Style Chili (Bowl of Red)
Serves 3
Directions
- 1Combine chili powder, paprika, Mexican oregano, cumin, cayenne, salt, and pepper in a bowl to create the spice blend.
- 2Heat beef broth in a slow cooker on high.
- 3Brown ground beef in a hot pan, then deglaze the pan with a splash of beef broth and add the meat and juices to the slow cooker.
- 4Saute diced onion, bell pepper, garlic, and tomatoes in a pan with a little oil until sweat, then stir in tomato paste, Worcestershire sauce, and beef bouillon.
- 5Add the sauteed vegetable mixture and the spice blend to the slow cooker.
- 6Sweat finely diced carrots, onions, and celery in a pan with butter slowly for 45 minutes, then add to the slow cooker.
- 7Whisk masa cornflour with water until smooth, then stir into the chili.
- 8Simmer for another 15 to 20 minutes until thickened.
Ingredients
- 4 tbsp chili powder
- 2 tbsp smoked paprika
- 1/2 tsp dried mexican oregano
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp flaked sea salt
- 1 tsp black pepper
- 32 oz beef broth
- 1 lb ground beef
- 1/2 whole onion
- avocado oil (optional)
- 1 whole bell pepper
- 5 whole garlic clove
- 1 whole tomato
- 1/4 cup tomato paste
- 2 tbsp worcestershire sauce
- 1 tbsp beef bouillon
- 1/2 cup carrot
- 1/2 cup onion
- 1/4 cup celery
- 3 tbsp masa cornflour
- 1/4 cup water
Equipment
slow cookerpanwhisk
Tips
- Use 80/20 chuck ground beef for best results.
- Feel free to mix in pork or use all pork.
- You can dump all vegetables directly into the crock pot without sauteing for an even easier process.
- Tomato paste is optional.
- If the chili is too runny, add more masa or flour to thicken.
