Slow-Cooked Texas Chili

JackieOhNo!'s Note:

Instead of ground beef, this recipe uses cubed beef, which is a nice change of pace from what a lot of people are used to. Serve with Cheddar cheese, green salsa, chopped red onion, sliced avocado, sour cream, and cilantro sprigs.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 1 large onion , chopped, about 1-1/2 cups
• 2 garlic cloves , minced
• 3 lbs beef stew meat , cut into 1-inch cubes
• ¼ cup cornmeal
• 1 (14 ½ ounce) can petite diced tomatoes with jalapenos
• 1 (6 ounce) can tomato paste
• 1 (1 ¼ ounce) package chili seasoning mix
• 2 (15 ½ ounce) cans kidney beans , drained
• ½ cup chopped fresh cilantro

Directions:

1. Combine onion and garlic in 4-quart slow cooker. In bowl, toss meat with cornmeal; place over onions.
2. Combine tomatoes, tomato paste and chili seasoning; pour over meat. Top with beans. Cover; cook on low 8 hours. Stir in cilantro and serve with suggested toppings.

Reviews

[NorthwestGal]

Very easy dish to make....just toss it all in the crock pot and let the crock pot do all the work. The fresh cilantro really contributed a lot of flavor to this dish. And I don't know if I did something wrong but the cornmeal just flaked off the beef and didn't really contribute much to the overall taste of the chili. So next time I make this, I'd be inclined to omit the step of dredging the beef in cornmeal. Otherwise, this was a really nice, thick chili which we did as mentioned in the intro and sprinkled grated cheddar cheese on top.