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ATK Texas Chili in Crock Pot
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Texas Chili Cooking Time: 9-11 hours on low 5-7 hours on high | |
| 3 | onions, minced |
| 1/4 c. | chili powder |
| 1/4 c. | tomato paste |
| 3 T. | vegetable oil |
| 8 | garlic cloves, minced |
| 2 T. | ground cumin |
| 1 T. | minced fresh oregano or 1 t. dried |
| 2 (15 oz.) cans | dark red kidney beans, drained and rinsed |
| 1 (28 oz.) can | tomato purée |
| 2 c. | low sodium chicken broth |
| 1/4 c. | Minute tapioca |
| 3 T. | soy sauce |
| 2 T. | minced canned chipotle chile in adobo sauce |
| 2 T. | brown sugar |
| 2 | bay leaves |
| 1 five-lb. boneless beef chuck roast, trimmed and cut into 1 1/2″ chunks (I used only 2 lbs. ground elk instead; alternatively, you could use venison, or ground beef ) | |
| salt, to taste | |
| pepper, to taste | |
| 3 | green onions, sliced thin |
1. Microwave minced onions, chili powder, tomato paste, oil, minced garlic, cumin, and oregano in a bowl, stirring occasionally, until onions are softened, for about 5 minutes. Transfer to slow cooker.
2. Stir beans, tomato purée, chicken broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker . Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high. (Time was short for me: I went for high.)
3. Let chili settle for 5 minutes, then remove fat from surface using large spoon. (Elk is low fat: I had no fat to remove! Nice!) Discard bay leaves. Season with salt, pepper, and sugar, to taste. (Mine needed NO further seasoning, at all.) Sprinkle with green onions, and any other chili toppings that YOUR family likes. Most of the members of my family used cheddar cheese and a dollop of sour cream.
What do like to serve with your chili? Any secret ingredients you’d like to share?
- See more at: http://www.thefungirls4.com/http:/www.thefungirls4.com/slow-cooker-texas-chili/121/#sthash.QnDenbus.dpuf
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