Recently fixed this "Texas" chili recipe, which was a big hit. For those who like it hot, easy to add more hot chilis to it. I grew up on a southern Applachian version of chili made with ground beef, kidney beans and canned tomatoes - degree of heat varied, but very different, regardless of 'heat' from this recipe. I'm so colloquial I was startled by the difference.


Crockpot recipe.

Beef
1 tbsp. oil
5 lbs chuck or shoulder roast, very well trimmed to end up about 4 pounds. Cut into 1 1/2 cubes.
2 1/2 tsp. kosher salt
1 tsp coarsely ground black pepper

Aromatics

2 medium onions, minced
6 cloves minced garlic
1/3 cup tomato paste (1/2 of a 6 ox can)
1tsp Kosher salt
1/2 cup chili powder
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano
1 tbsp. chipotle en adobo, after pureed in blender

liquids added directly to crock pot

16 oz tomato sauce
2 cups chicken broth

2nd batch of aromatics to be added 1/2 hour before serving

1 tbsp chili powder
1 tsp ground cumin
1 tsp brown sugar
1/2 tsp Kosher salt
1 tsp. chipotle en adobo puree

Toss the cubed beef with the salt and pepper. Heat large cast iron skillet to medium high with the oil. Brown 1/2 the cubed beef on one or two sides, being careful to not overcrowd the skillet. Put the other half of the unbrowned beef in the crock pot. Looking for a balance between tenderness and the flavor of browning.

Remove the browned beef from the skillet with a slotted spoon and add to crock pot.

Add the onions, garlic and tomato paste to skillet and saute until onions soften and the tomato paste begins to brown. Make a hole in the center and add the dried spices, toast until the chili becomes aromatic, about 1 minute, then add the chipotle en adobo puree and stir all together. Add to the beef in the crock pot and stir to coat beef. Put skillet back on stovetop and add 1/2 cup beer. Deglaze skillet and add to crockpot.   Stir well to coat beef. Add the tomato sauce and chicken broth. Cook 8-10 hours in crock pot, stirring occasionally. 1/2 hour before done, add the second batch of aromatic spices.

Serve with side condiments of sour cream, sharp shredded cheddar, chopped green onion, chopped fresh cilantro, and chipotle en adobo or chopped hot peppers and/or hot sauce of your choosing for those who like to sweat. Don't forget a good gritty non-sweet southern cornbread as a side.

I had never made Texas chili and there are a lot of recipes out there. Always a bit nervous trying a new recipe. Friends don't mind offering honest opinions when I do. This recipe got very good reviews from those what ate it.