Slow-Cooked Texas Chili
"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."
photo by NorthwestGal
- Ready In:
- 8hrs 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
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
JackieOhNo!
Stormville, New York
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!!
