This slow cooker chili has a mouth-watering Texas twist!
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—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.
My recipe also has a Texas twist: no beans.
I happen to love beans, but husband does not, and I use stew beef cubes in addition to ground beef, which adds amazing flavor and a wonderful texture.
It’s fall-apart-in-your-mouth delicious!
- 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
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried Italian herbs