Texas Chili



  1. In a large skillet over medium heat, heat oil until shimmering. Addthe onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
  2. Transfer the mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, brown sugar and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours, or high heat for 5 to 7 hours.
  3. Before serving, degrease as much fat as possible off the surface of the chili. Season with salt, pepper, and brown sugar to taste, and serve. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.

Yields: 6 to 8 servings


Printed From: www.sweetpeaskitchen.com