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.
It’s pretty fail safe, especially since it cooks low and slow … almost anything cooked for endless hours on a low temperature in a slow cooker or a Dutch oven turns out wonderful.
And, since the dawn of the Instant Pot, I can now get that “low and slow” chili taste in a fraction of the time.
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
InstructionsPreheat a large skillet over medium heat, and add the olive oil. Add 1/2 the onion and sauté for 7 minutes. Add 1/2 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.