1Add the olive oil to a very large skillet, preferably cast iron.
2Add the olive oil to a very large skillet, preferably cast iron.
3Add the olive oil to a very large skillet, preferably cast iron.
4Sauté the onions, garlic and adobo peppers (including all the liquid from the can) for about 10 minutes until the onions are translucent. You may have to cook in 2 batches if you don't have a really large skillet.
5Sauté the onions, garlic and adobo peppers (including all the liquid from the can) for about 10 minutes until the onions are translucent. You may have to cook in 2 batches if you don't have a really large skillet.
6Sauté the onions, garlic and adobo peppers (including all the liquid from the can) for about 10 minutes until the onions are translucent. You may have to cook in 2 batches if you don't have a really large skillet.
7Remove the sautéed mixture from the skillet and place it in your slow cooker or dutch oven.
8Remove the sautéed mixture from the skillet and place it in your slow cooker or dutch oven.
9Remove the sautéed mixture from the skillet and place it in your slow cooker or dutch oven.
10Cook the ground meat and breakfast sausage completely in the same skillet.
11Cook the ground meat and breakfast sausage completely in the same skillet.
12Cook the ground meat and breakfast sausage completely in the same skillet.
13Drain the fat from the cooked meat and place all of the meat in the slow cooker or dutch oven.
14Drain the fat from the cooked meat and place all of the meat in the slow cooker or dutch oven.
15Drain the fat from the cooked meat and place all of the meat in the slow cooker or dutch oven.
16If using a raw chuck roast, cut it into cubes and brown it in a cast iron skillet, then place it in the dutch oven or slow cooker.
17If using a raw chuck roast, cut it into cubes and brown it in a cast iron skillet, then place it in the dutch oven or slow cooker.
18If using a raw chuck roast, cut it into cubes and brown it in a cast iron skillet, then place it in the dutch oven or slow cooker.
19If using smoked chuck, simply cut it into small pieces and dump it into the dutch oven or slow cooker.
20If using smoked chuck, simply cut it into small pieces and dump it into the dutch oven or slow cooker.
21If using smoked chuck, simply cut it into small pieces and dump it into the dutch oven or slow cooker.
22Add the tomatoes with the juice, 1 beer, and 5 T of Meat Church Texas Chili Seasoning to the slow cooker or dutch oven with the meat, onions, garlic, and adobo peppers.
23Add the tomatoes with the juice, 1 beer, and 5 T of Meat Church Texas Chili Seasoning to the slow cooker or dutch oven with the meat, onions, garlic, and adobo peppers.
24Add the tomatoes with the juice, 1 beer, and 5 T of Meat Church Texas Chili Seasoning to the slow cooker or dutch oven with the meat, onions, garlic, and adobo peppers.
25Mix thoroughly.
26Mix thoroughly.
27Mix thoroughly.
28Cook the chili on low for 6 - 8 hours in a slow cooker, stirring periodically.
29Cook the chili on low for 6 - 8 hours in a slow cooker, stirring periodically.
30Cook the chili on low for 6 - 8 hours in a slow cooker, stirring periodically.
31If using a smoker, cook the chili at 225 degrees for 4-5 hours uncovered, stirring periodically.
32If using a smoker, cook the chili at 225 degrees for 4-5 hours uncovered, stirring periodically.
33If using a smoker, cook the chili at 225 degrees for 4-5 hours uncovered, stirring periodically.
34Cover and continue to cook for 2-3 more hours in the smoker.
35Cover and continue to cook for 2-3 more hours in the smoker.
36Cover and continue to cook for 2-3 more hours in the smoker.
37Remove from the heat.
38Remove from the heat.
39Remove from the heat.
40Allow it to cool.
41Allow it to cool.
42Allow it to cool.
43Garnish with shredded cheese, sliced fresh jalapeños, and diced white onions, then enjoy!
44Garnish with shredded cheese, sliced fresh jalapeños, and diced white onions, then enjoy!
45Garnish with shredded cheese, sliced fresh jalapeños, and diced white onions, then enjoy!
Ingredients
2 lbs ground meat (venison is also great and is Matt's fav)
2 lbs ground meat (venison is also great and is Matt's fav)
2 lbs ground meat (venison is also great and is Matt's fav)
1 lb HOT breakfast sausage
1 lb HOT breakfast sausage
1 lb HOT breakfast sausage
1 lb chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
1 lb chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
1 lb chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
3 medium medium red onions, diced
3 medium medium red onions, diced
3 medium medium red onions, diced
1 head head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
1 head head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
1 head head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
2 28oz can crushed tomatoes with juice
2 28oz can crushed tomatoes with juice
2 28oz can crushed tomatoes with juice
1 28oz Italian style diced tomatoes with juice
1 28oz Italian style diced tomatoes with juice
1 28oz Italian style diced tomatoes with juice
1 7oz can Chipotles in Adobo Sauce, diced. Preserve the liquid.
1 7oz can Chipotles in Adobo Sauce, diced. Preserve the liquid.
1 7oz can Chipotles in Adobo Sauce, diced. Preserve the liquid.
2 beers beers. 1 for the chili and 1 to drink while you're making it. (sub beef broth)
2 beers beers. 1 for the chili and 1 to drink while you're making it. (sub beef broth)
2 beers beers. 1 for the chili and 1 to drink while you're making it. (sub beef broth)
5 T Meat Church Texas Chili Seasoning. This is a moderate heat level, but back it down to 3-4 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.
5 T Meat Church Texas Chili Seasoning. This is a moderate heat level, but back it down to 3-4 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.
5 T Meat Church Texas Chili Seasoning. This is a moderate heat level, but back it down to 3-4 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.
Shredded cheese
Shredded cheese
Shredded cheese
Sliced fresh jalapeños
Sliced fresh jalapeños
Sliced fresh jalapeños
Diced white onions
Diced white onions
Diced white onions
1 1/3 C olive oil
1 1/3 C olive oil
1 1/3 C olive oil
Equipment
Dutch OvenLarge slow cookerLarge cast iron skilletIndustrial IR Gun
Tips
This recipe makes a big ole batch of chili.
Any combo of meats works, but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best.
If you want to try this recipe with venison, but don't hunt, Maui Nui Venison sell/ship amazing Axis deer meat, which is one of the cleanest tasting game meats and nutrient dense!
This recipe has a medium spiciness level; you can adjust that by adding more or less chili seasoning.
Traditional Texas Red Chili doesn't contain beans, but this seasoning will enhance the flavor of whatever beans you want to add to your chili. Just back off 1 lb of the ground meat if you plan to include some beans of your choice.