When the weather turns cold, there’s nothing quite as satisfying, comforting, and homey as a slow cooker full of delicious chili. Chili is the perfect make ahead meal that satisfies the entire family.
Take a look at all of these beautiful spices!
Here in Texas, we like our chili very meaty, with no beans at all. Top it with cheese and onions for an authentic finish!
We recently featured this easy and delicious chili recipe at our Annual Fall Fest and it was met with RAVE reviews! Enjoy!
- 2 pounds, approx, ground meat (beef, venison, or turkey)
- 1 medium yellow onion, diced
- 1 (8 ounce) can tomato sauce
- The Dry Seasonings:
- ½ cup (or 8 tbsp) chili powder
- 1 tbsp ground cumin
- 2 tsp oregano
- 1 teaspoon paprika
- 1 tbsp dried minced onion (leave out if using fresh)
- 2 tsp granulated garlic
- 1 tsp ground red pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tbsp masa harina for thickening (mixed with ½ cup water)
- Optional: 15 oz can of kidney or pinto beans (Typical Texas Chili does not have beans)
- 1 jalapeno pepper, sliced (optional for toppings)
- Dice the onion and saute in about 1 tbsp oil. Cook on medium heat until onions are translucent.
- Add the ground meat and break it up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
- Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
- Add the beans (drained and rinsed) if you want. Taste and add more salt if it needs it. If you’d like it thicker, stir in the masa harina.
- Simmer another 10 minutes.
- Top with cheese & corn chips, fresh jalapeno pepper, or serve with cornbread, or over rice.