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This recipe for TEXAS CHILI, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Burgess
Added: Monday, November 2, 2009


2 tablespoons vegetable oil
3 medium onions, minced
8 medium cloves garlic, minced or presed through garlic press (8 teaspoons)
1/4 cup chili powder
1/4 cup tomato paste
2 tablespoons ground cumin
1 28-oz. can tomato puree
5 pound chuck-eye roast, trimmed and cut into 1 1/2-inch chunks
2 15.5-oz cans pinto or kidney beans, drained & rinsed
2 cups low-sodium chicken broth
1/4 cup Minute Tapioca
2-4 tablespoons minced chipotle chile in adobo
3 tablespoons soy sauce
2 tablespoons dark brown sugar, plus more to taste
1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried
Ground black pepper

1. 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.

2. Transfer the onion and tomato mixture to the slow cooker (crock pot) 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)

3. 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.

Number Of Servings:
Number Of Servings:
6 to 8




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