Slow Cooker Texas Chili

Submitted by Audrey M

"This chili recipe containes beer which is a meat tenderizer. It also enhances the flavor of chili."

 

• Ready In: 9hrs 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 453.59 g boneless beef chuck steak, cut into 1 inch pieces
• 453.59 g pork tenderloin, cut into 1 inch pieces
• 59.14 ml all-purpose flour
• 14.79 ml oil
• 2 (566.99 g) can old el paso tomatoes and green chilies, undrained
• 425.24 g can pinto beans, undrained
• 340.19 g can beer
• 29.58 ml chili powder
• 4.92 ml cumin
• 2.46 ml garlic powder
• 2.46 ml salt
• 0.61 ml cinnamon
• 0.25 ml hot sauce (optional)

directions

1. In a large mixing bowl, combine beef, pork and flour; toss to coat meat evenly.
2. Heat oil in a large skillet over medium-high heat until hot; brown meat.
3. Place browned meat into slow cooker along with all other ingredients; mix well.
4. Cook on low setting for 7 to 9 hours or until beef and pork are fork-tender.

Reviews

[dizdale]

I used this before with beans and it was pretty good. However since then I have tweaked it alittle. I left the beans out and added a jar of pace picante. I also added more of the hot stuff. What ever I may have around. Hot sauce,more,chili powder or cheyenne. Thanks you Audrey

 

[EURrosa1]

Loved it. I used ground beef and ground pork though. Added fresh minced cilantro to bowl just before serving.

 

[risable]

It did need quite a bit of tweaking. Namely, no Texas Chili has beans. Second, using a salsa isn't bad, but a true Texas Chili would use Pace Picante, made right here in Texas. Contrary to the name, Old El Paso derives from Minneapolis, way the he@# up north in Minnesota. Overall, this recipe is quite good. Most of the time I won't even consider a Texas Chili that lists beans in it's ingrediants. They are mostly posers. Good job on this one!

 

[bunkie68]

I gave this recipe four stars instead of five because it was good (and of course I love the convenience of the crockpot!), but I think with some tweaking, it could be fabulous. I used ground beef and ground pork instead of chuck steak and tenderloin, because that's what I had on hand - I browned the meat before putting it in the crockpot. I should have drained the meat before that - the chili ended up with lots of grease, but that was the cook's fault, not the recipe's. I thought it needed a bit more seasoning - the Rotel tomatoes didn't make it as spicy as I'd expected, and it definitely needed more salt for my family's tastes. Next time I'd add more chili powder and maybe a little cayenne pepper, too, and more salt for sure. The beer gave it a real good taste, though (I'd never made chili with beer before), and it was wonderful having a big pot of chili ready at the end of a dreary, rainy day. Thanks for sharing, Audrey - I'll be using this one again!