September is officially up and running, and now more than ever I’m starting to crave those comfort foods that depend on cooler weather: beef stew, apple pie, potato soup and, one of our fall favorites, slow cooker chili.
My chili recipe has taken several years to come together, and even still I make variations here and there depending on what my pantry’s stocked with. It’s pretty fail safe, especially since it cooks low and slow…almost anything cooked for endless hours on a low temperature turns out wonderful. My recipe also has a Texas twist – no beans (I love them, but husband does not), and I use stew beef cubes in addition to ground beef. It’s fall-apart-in-your-mouth delicious!
Slow Cooker Chili - Texas Twist
Author: Liza | (a)Musing Foodie
- 1 pound ground beef
- 1 pound stew beef cubes (this is the Texas twist), sprinkled with salt & pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 4oz.can diced mild green chilies
- 1 28oz can petite diced tomatoes
- 1 28oz can tomato sauce
- 1 tablespoon Montreal Steak seasoning (or just salt & pepper)
- 3 tablespoons chili powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon dried Italian herbs
- Preheat a large skillet over medium heat, and add the olive oil. Add ½ the onion and sauté for 7 minutes. Add ½ the garlic and continue cooking until the onions are soft and translucent, about 5 minutes more. Increase the heat to medium/high and add the ground beef. Sprinkle the beef with the Montreal Steak seasoning, and continue cooking until beef has browned. Remove the ground beef with a slotted spoon, and place into your slow cooker.
- Next, add the stew beef to your hot pan and cook for 2 minutes on one side. Flip the beef cubes and cook an additional 3-4 minutes, searing all sides of the meat. Remove the beef cubes with your slotted spoon, and place into your slow cooker.
- Place the other halves of the onion and garlic into the slower cooker, and add all the remaining ingredients. Stir to combine everything completely. Cover, and set on low for 8-10 hours, or medium for 4-6 hours. Serve hot!
- Optional and yummy garnish and/or side items: cheddar cheese, sour cream, green onion, saltine crackers, and tortilla chips. Makes 8 mugs or 6 bowls. Freezes well.