Texas Chili Con Carne With Beans
- Ready In:
- 10hrs 45mins
- 6 slices bacon
- 2 lbs boneless beef cubes
- 2 (15 ounce) cans kidney beans, drained
- 1 (28 ounce) can tomatoes, cut up
- 1 (8 ounce) can tomato sauce
- 1 cup onion, finely chopped
- 1⁄2 cup carrot, thinly sliced
- 1⁄2 cup green pepper, finely chopped
- 1⁄2 cup celery, finely chopped
- 2 tablespoons parsley, minced
- 2 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- Fry bacon until crisp.
- Remove bacon and drain on paper towel.
- Brown half the beef cubes in pan with bacon drippings five minutes.
- Place in slow cooker.
- Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
- Cover and cook on low setting about 10 hours or until beef is tender.
- Stir occasionally.
- If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
Questions & Replies
Got a question? Share it with the community!
A great basic chili. I added a little more "heat" by adding some jalapenos and some cayenne at the beginning and a few drops of tabasco at the end. I also dredged the beef in flour before browning and had a decently thick chili at the end. I found proportions of meat to veggies to beans perfect for me.
I've been a Texas Chili Judge at over a dozen cookoffs here in Texas. Although most are open and anyone can submit their own chili, it is universally understood at these cookoffs that any noticeable vegetables (other than spicy peppers for heat), large chunks of tomatoes, and/or any type of beans are automatically passed over by the judges. In Texas, we call these types of chili "Yankee Chili" or stew. Nothing wrong with that, lots of 'em are good. But the name "Texas Chili" reflects a pride in us Texans for our chili. Most of us won't even post our recipes, they are closely guarded. Please don't put beans or vegetables in "Texas Chili", and we won't put jalepenos in "Yankee Potroast".