Ever since we were given a slow-cooker for a wedding present, I’ve been using it to make just about everything (including gingered pulled pork today on my day off!). Can you believe that in the almost seven years since Nick and I have been together, I never knew he liked chili and stews? He’s always told me “I don’t like soup”, so to me that meant no chili or stews. I recently found out I was wrong. Thank goodness.
I’m pretty sure traditional texas chili contains zero veggies (except for chilis, which really shouldn’t count). But Nick and I like veggies in our chili, so I modified this Texas Chili recipe a bit. Don’t hate me if you’re from Texas, I just….like my beans.
Instagram photo, taken during the first 5-minutes of the 7-hour processAfter seven hours of labor (not my labor, the slow cooker’s labor)
Slow-Cooker Texas Chili
Modified from a recipe on FoodNetwork.com
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 1 tablespoon packed light brown sugar
- Kosher salt
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 5 cloves garlic, smashed
- 2 4.5-ounce cans chopped green chiles, drained
- 1 tablespoon ground cumin
- 3/4 cup chili powder
- 1 14-ounce can diced tomatoes with chiles
- 1 to 2 tablespoons green hot sauce
- 2 14-ounce cans kidney beans, drained
- Fresh cilantro and plain Greek yogurt, for topping
- Tortilla chips, for serving (optional)
NOTE: If you are following a low FODMAPs diet this is probably not the best recipe. You could omit the onion and garlic and use a garlic or tuscan-flavored olive oil to replace the vegetable oil. Or you could cut the onion and garlic into large chunks so they are easy to remove when you eat the chili (this way you’d still get the flavors infused, but this is not a good idea if you are really sensitive to GOS, as they are water-soluble). Also, omit the beans (or take a beano supplement).
- Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
- Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
- Add the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired.
Nick took one bite and said, “You made this?!”.
Should I be offended by this??
I didn’t add Greek yogurt to mine, but I did add cilantro. It definitely added a unique touch.
Estimated Nutrition Facts for 1/8th of the chili
Nutrition Highlights: Good source of vitamin A and Calcium, an excellent source of fiber, protein, iron and vitamin C. Not bad for chili!