The Easiest Texas Chili (Bowl of Red)

Ingredients

• 4 tbsp Chili powder (Part of the spice dump)
• 2 tbsp Smoked paprika (Regular paprika can be substituted)
• 0.5 tsp Dried Mexican oregano
• 2 tsp Ground cumin (Also called comino)
• 1 tsp Cayenne pepper
• 1 tbsp Flaked sea salt (Fine sea salt works as well)
• 1 tsp Black pepper
• 32 oz Beef broth (Unsalted; divided use for deglazing)
• 3 lb Ground beef (80/20 chuck recommended; author used prime ground beef)
• 0.5 Yellow onion (Diced)
• 1 tbsp Avocado oil (For sautéing veggies)
• 1 Bell pepper (Deseeded and fine diced)
• 5 Garlic cloves (Smashed and minced)
• 1 Tomato (Diced)
• 0.25 cup Tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp Beef bouillon
• 1 tbsp Butter (For mirepoix)
• 0.5 cup Carrots (Finely diced for mirepoix)
• 0.5 cup Onion (Finely diced for mirepoix)
• 0.25 cup Celery (Finely diced for mirepoix)
• 3 tbsp Masa harina (Corn flour used as a thickener; divided use)
• 0.25 cup Water (To create a slurry with masa)

Steps

1. 1

   Prepare the 'spice dump' by combining 4 tablespoons chili powder, 2 tablespoons smoked paprika, 1/2 teaspoon dried Mexican oregano, 2 teaspoons ground cumin, 1 teaspoon cayenne, 1 tablespoon flaked sea salt, and 1 teaspoon black pepper in a small bowl. Mix thoroughly.

2. 2

   Turn the slow cooker on to the High setting. Pour in most of the 32 ounces of beef broth, reserving a small amount (about 1/4 cup) for deglazing later.

3. 3

   In a large skillet over high heat, brown the 3 pounds of ground beef. Break the meat up into small pieces as it cooks until it is seared and browned.

4. 4

   Push the meat to the side of the skillet and pour in the reserved beef broth. Scrape the bottom of the pan to lift the fond (browned bits). Transfer the meat and all the liquid from the skillet into the slow cooker.

5. 5

   In the same skillet, add a tablespoon of oil and sauté the 1/2 diced onion and diced bell pepper until lightly softened.

6. 6

   Add the 5 minced garlic cloves and 1 diced tomato to the skillet. Cook until the tomatoes start to sweat and release their liquid.

7. 7

   Stir in 1/4 cup tomato paste, 2 tablespoons Worcestershire sauce, and 1 tablespoon beef bouillon. Use the moisture from the tomatoes to scrape any remaining fond from the edges of the pan.

8. 8

   Transfer the sautéed vegetable mixture into the slow cooker.

9. 9

   Add the prepared spice dump to the slow cooker and stir well to combine all ingredients. Cover and cook.

10. 10

    Prepare the mirepoix: In a separate pan over very low heat, melt 1 tablespoon of butter. Add 1/2 cup diced carrots, 1/2 cup diced onions, and 1/4 cup diced celery. Sweat these vegetables very slowly for about 45 minutes until they are soft and translucent, but not browned.

11. 11

    After the chili has been cooking for about 3 hours, stir the sweated mirepoix into the slow cooker.

12. 12

    Prepare a thickener slurry: In a small bowl, whisk 2 tablespoons of masa harina with about 1/4 cup of water until smooth and no clumps remain.

13. 13

    Stir the masa slurry into the chili. Let it cook for 15-20 minutes to thicken.

14. 14

    Check the consistency. If it is still too runny, mix another 1 tablespoon of masa harina with a little water and add it to the pot. Continue cooking until the total cook time reaches 4 hours.

15. 15

    Serve the chili hot. Traditional Texas style is served without beans, topped with shredded cheese, diced onions, and jalapeños.

Notes

To Bean or Not to Bean: This recipe is for a traditional Texas 'Bowl of Red' (no beans). However, the author suggests serving a pot of pinto beans on the side for those who prefer them. For the beans, he uses 2 cups beans, 4 oz salt pork, 2 strips bacon, 2 garlic cloves, 3 tsp salt, 1 tsp pepper, and 7 quarts water. Technique Tip: Sweating the mirepoix (carrots, onion, celery) low and slow for 45 minutes is the 'secret' step that adds award-winning depth of flavor.

Nutrition per serving

• main
• chili
• slow-cooked
• crock pot
• Texas cuisine
• beef
• award-winning
• dinner