Chuck's Texas Chili Recipe (Crockpot)

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Chuck's Texas Chili Recipe (Crockpot)

5 from 1 vote

Prep Time 20

Cook Time 6 20

Total Time 6 40

Servings people

Calories 386

Hearty, smokey, and full of heat, this cock pot Texas style chili will instantly is sure to top your list of favorite chili recipes. My favorite thing about this recipe are the big chunks of tender beef that just melt apart!

Equipment

Ingredients

Chili Ingredients

2 tbsp vegetable oil (can substitute olive oil)
3 lb beef chuck (cut into bite-sized pieces)
1 cup celery (diced, about 3-4 stalks of celery)
2 small yellow onion (finely chopped)
2 jalapeños (remove seeds for less spicy chili)
1 tbsp kosher salt
1 tsp black pepper
4 garlic cloves (minced)
1 tsp oregano
2 tsp brown sugar (dark or light works)
3 tbsp tomato paste
1 12oz can/bottle dark beer
1 28oz can crushed tomatoes
1 15 oz can diced tomatoes (with juices)
2 bay leaves
1/2 cup fresh cilantro (chopped)
1/4 cup fresh parsley (chopped)
2 tbsp masa harina
sour cream (optional topping)
red onion (optional topping)
shredded cheddar cheese (optional topping)
cilantro (chopped) (optional topping)

Chili Seasoning Mix

2 1/2 tbsp chili powder
1 tbsp ground cumin
2 tsp smoked paprika (can substitute regular paprika)
2 tsp unsweetened cocoa powder
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp ground cinnamon

Instructions

On your stovetop and using a large skillet, heat oil over medium-high heat. When hot, add your bite-sized meat pieces in a single layer until the bottom is covered. There is a lot of meat so you’ll need to do cook the meat in batches. Brown each side of your meat for about 1-2 minutes. Remember, you’re only searing the meat in the skillet, not cooking it all the way through. Once browned, place meat in the crock pot. Continue this process until all the meat is properly browned and in the crock pot. Feel free to add more oil to the pan as needed.
Using the same pan, add celery, onions, jalapeño, kosher salt, and black pepper. Cook until celery becomes tender and the onion is translucent. Then add your garlic and continue to cook for 1-2 minutes longer until garlic becomes aromatic.
Then, add in you chili seasoning mix, oregano, and brown sugar and continue to cook for another 1-2 minutes stirring the ingredients together.
Next, add in the tomato paste while stirring to evenly combine all ingredients. Continue stirring to prevent the ingredients from burning. Add in your beer while stirring and cook for 4 minutes. Your ingredients will start to reduce. Next, add this mixture into the crock pot with your meat.
Next, add the crushed tomatoes, diced tomatoes, and bay leaves into the crock pot. Stir to evenly mix all ingredients. Place the cover on the crockpot and cook on the low setting for 6-8 hours. You can tell when your chili is done by checking the meat, it should be fork tender.
Next, using a spoon, remove bay leaves from your chili. Then add in your cilantro, parsley and masa harina and stir to combine. Masa harina will thicken your chili. So feel free to add in more one small spoonful at a time until it reaches your desired consistency.
Serve immediately with your desired toppings (fresh chopped onion, jalapeño, cilantro, shredded cheddar cheese, or sour cream).

Calories: 386kcal

Course: Main Course

Cuisine: American

Nutrition