Texas Chili
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8
Ingredients
Before You Begin
Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew”it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.
Instructions
- Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
- Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
- Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.
- Prep-Ahead Tips: You can store all the ingredients below together with exception of the meat, which must be refrigerated separately.Cook the onion and tomato mixture as described in step 1, then transfer it to an airtight container and refrigerate.Rinse the beans and refrigerate. Trim and cut the meat and refrigerate.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Texans are famous for their style of chili featuring big chunks of beef slowly simmered in a chile-infused sauce. For our slow-cooker version we chose generous chunks of beef chuck, which remained moist while still turning impressively tender. To achieve the characteristic rich and smooth sauce, we used tomato puree and seasoned it with hefty amounts of onions and garlic mixed with equally generous amounts of aromatics and spices. Canned chipotle chile and a little soy sauce added even more complexity of flavor. While beans are traditionally served alongside this chili, we liked the creaminess they provided when cooked with the meat, so we included them in the mix.
Before You Begin
Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew”it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.
Instructions
- Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
- Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)
- Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.
- Prep-Ahead Tips: You can store all the ingredients below together with exception of the meat, which must be refrigerated separately.Cook the onion and tomato mixture as described in step 1, then transfer it to an airtight container and refrigerate.Rinse the beans and refrigerate. Trim and cut the meat and refrigerate.
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