Texas Chili
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.
INGREDIENTS:
- 3-pound flat-cut brisket, excess fat trimmed and cut into 1-inch cubes **Original recipe calls for Brisket, I used roast and loved it! (click here to order)
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced (1-2 cups)
- 1 medium green bell pepper, seeded and diced (1 ½ cups)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 dried bay leaves
- 1 teaspoon smoked paprika
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- ½ cup low-sodium beef broth or water
- ¼ cup mild roasted green chilis (from a can/jar)
- 1 tablespoon balsamic vinegar
- 1 (15-ounce) can pinto beans, drained and rinsed
Serve with chopped green onions, sliced radishes, cheddar cheese, sour cream. Options are endless!
DIRECTIONS:
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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