- 3 tablespoons of ancho chili powder
- 1 tablespoon of chipotle chili powder
- 3 tablespoons of cornmeal
- 1 tablespoon of ground cumin
- 1 tablespoon of cocoa powder
- 1 tablespoon of smoked paprika
- 2 teaspoons of ground coriander
- 2 teaspoons of mexican oregano
Chili Ingredients
- 4 pounds of beef stew meat
- 2 tablespoons of olive oil
- 2 tablespoons of worcestershire sauce
- 1 large onion (diced)
- 2 poblano peppers (diced)
- 1-5 jalapeno peppers (minced)*
- 6 cloves of garlic (minced)
- 1 tablespoon of brown sugar
- 4 cups of beef broth*
- 1 can of tomato sauce (14oz can)
- 2 cans of beans (14oz can) pinto or red kidney beans*
Directions
Mix all ingredients for chili paste into a bowl. Slowly pour ½ cup of warm water into the bowl and stir. Set bowl aside for now. Brown the meat over a stove and throw in slow cooker set to high. Sear the onion and poblano peppers in same pan used for the meat. After about 5 minutes add the jalapeno(s) and garlic into the pan. Cook for about 2 minutes. Once done, throw it in the slow cooker. Add the chili paste to the slow cooker and stir it so that it even coats everything. Let it sit in the slow cooker for a couple minutes, then add the brown sugar, worcestershire sauce, beef broth, and tomato sauce. Add salt and pepper to your liking. Stir it all together so that it is evenly distributed. Let sit for 5-8 hours.
Serving
Recommended garnishings are shredded Mexican cheese, fresh cilantro, sour cream, diced
sweet onion, and Fritos/tortilla chips. Recipe should make 6-11 servings.
Notes from Travis
- Use as many jalapenos as your taste can handle.
- People on the internet say you can use beer or brewed coffee for more interesting flavors instead of beef broth.
- Beans are entirely optional and are not typically used in Texas chili. If using beans, add them to the crockpot a couple of hours before serving.
Travis
