Can you make Texas chili in the slow cooker?

I haven't tried it in the slow cooker but I think it will work. Make the sauce and brown the meat and veggies first and then combine everything in the slow cooker. Cook it on low until the beef is tender (at least 6 to 8 hours). Add the masa and then let it cook a little longer to thicken. If the chili is not thick enough, just leave the slow cooker lid off to allow steam to escape before you serve it.

Can you make it in an Instant Pot?

I haven't tested the recipe in a pressure cooker. The amount of liquid will need to be adjusted and the cooking time will be very different - if you try it please let me know how it goes!

What kind of chili peppers should I use?

The first thing to consider is how spicy you like your chili. The dried chiles at the store should indicate on the package whether they are mild or hot. As far as types, there are quite a few - ancho, pasilla, guajillo... those are just a few. Your store may have other chilies. Saveur has a good article about dried chile peppers you might find helpful.

Can you use ground beef?

Yes, it should work fine - I would use two pounds of ground beef. You won't have to cook the chili as long - I would simmer it for an hour so it can thicken and the flavors can develop.

Do you have to use beer?

No, you can use chicken stock, beef stock, beef broth, or vegetable broth instead, but the flavor will be different.

How long does it keep?

It will keep well in the refrigerator for three to four days. It will thicken up, so add a splash of broth or water to loosen it when you heat it up. You can also freeze it for up to two months.

Texas Chili

Description

This Texas chili is a no tomato and no bean chili recipe that is rich and flavorful with chile peppers, chipotle peppers, beer, and chuck roast that are simmered together until the beef is tender. Add all of your favorite chili toppings for a cozy cold-weather dinner.

Ingredients

Scale

8 dried red chiles, stems and seeds removed (see note)
3 1/2 cups water, divided
1 chipotle pepper, plus 1 tablespoon of the adobo sauce (see note)
2 teaspoons cumin
2 teaspoons dried oregano
1/2 teaspoon kosher salt, divided (see note)
1/4 cup vegetable oil
2 pounds chuck roast, fat trimmed and cut into 1/2-inch pieces
1 yellow onion, diced
4 large cloves of garlic, chopped
12 ounces bottle of lager-style beer
1/4 cup masa harina
Juice of one lime

Toppings

Chopped cilantro
Diced onion
Shredded cheddar cheese
Sour cream

Instructions

Place the chiles in water and soak them for 30 minutes. Drain off the water and place them in a blender or food processor along with 1 1/2 cups of water, chipotle pepper, adobo sauce, cumin, oregano, and 1/4 teaspoon salt. Process until you have a smooth sauce.
Heat the vegetable oil in a large pot or pan. Season the beef with 1/4 teaspoon of salt.
Place the beef pieces in an even layer in the pot (you may need to cook them in two batches) and brown them on both sides, about five to eight minutes. Once browned, remove them from the pot.
In the same pot, cook the onion and garlic for a few minutes, or until they start to soften. Add the browned beef back to the pot and stir to combine.
Pour the chili sauce into the pan along with the beer and two cups of water. Stir and increase the heat to bring the liquid to a boil. Once it starts to boil, lower the heat to medium-low and let the chili simmer and reduce for three to four hours, stirring occasionally. The chili should only lightly bubble as it cooks, if the heat is too high it will thicken quickly. If needed, add more water or beer as it cooks to keep it from thickening too fast. I usually add 1/4 of liquid at a time.
Once it’s cooked and the beef is tender, add the masa harina and stir. Cook the chili for another 15 minutes or so. Add the lime juice, stir, and serve with the toppings.

Notes

For the chiles, you have a lot of options. I like to use mild New Mexico dried red chiles but you can choose spicier ones or do a mix of chiles.

Feel free to double the chipotle peppers if you want a bigger kick of heat and smokiness.

I recommend starting with the amount of salt listed in the ingredients and adding more at the end if it needs it. Because the chili simmers and reduces you don’t want too much at the beginning otherwise it will get concentrated as the chili cooks. So start small and add as you go to your taste.

Recipe adapted from Homesick Texan

Category: Dinner
Method: Simmer
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 358
Sugar: 8.9g
Sodium: 220.8mg
Fat: 2g
Saturated Fat: 9.6g
Unsaturated Fat: 4.9g
Trans Fat: 0g
Carbohydrates: 17.4g
Fiber: 2g
Protein: 31.8g
Cholesterol: 89.4mg

Keywords: Texas chili, beef chili recipe