October 07, 2021
Texas Chili is my new favorite chili. I grew up on the ground beef version, nothing wrong with that but the roast/brisket makes this classic so much better.
Serve with chopped green onions, sliced radishes, cheddar cheese, sour cream. Options are endless!
Here’s the deal, I did not follow the directions. I threw all the ingredients in a crockpot, put it on low and we enjoyed it 8 hours later. It was delicious! I did not brown the beef first or sauté the veggies, #keepinitreal. You can also use an Instant Pot for cooking!
Season cubed beef with salt and pepper. Heat oil in a pan and brown meat on all sides, transfer to bowl and set aside.
In the same pan, add onion, pepper, and garlic, cook until slightly tender.
Add the tomato paste, chili powder, cumin, bay leaves, chili powder and paprika, and cook while stirring for 1 minute or so.
Add beef to pan (with juices), tomatoes, broth/water, green chilis and balsamic vinegar.
Place chili in Crock Pot or Insta Pot and cook. Crock Pot for 8 hours, Insta Pot…no idea!
Once cooked, add the drained and rinsed beans. Cook until warmed through, remove bay leaves.
Serve with your favorite toppings and enjoy!
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