Slow-Cooked Texas Chili
photo by NorthwestGal
- Ready In:
- 8hrs 20mins
- 1 large onion, chopped, about 1-1/2 cups
- 2 garlic cloves, minced
- 3 lbs beef stew meat, cut into 1-inch cubes
- 1⁄4 cup cornmeal
- 1 (14 1/2 ounce) can petite diced tomatoes with jalapenos
- 1 (6 ounce) can tomato paste
- 1 (1 1/4 ounce) package chili seasoning mix
- 2 (15 1/2 ounce) cans kidney beans, drained
- 1⁄2 cup chopped fresh cilantro
- Combine onion and garlic in 4-quart slow cooker. In bowl, toss meat with cornmeal; place over onions.
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!