My friend Ang made this recipe for us years ago, and we’ve unchangingly laughed well-nigh this recipe that she used considering the 2010 Supplies Network original that she was working from has a full 3/4 cup of chili powder in it.

We are not doing the 3/4 cup of chili powder thing, but I did using that old, nostalgic-to-me recipe to build this version.

The chili is beef, savory, rich and dark, but it’s moreover summery unbearable that my two littles love it, expressly when dolloped with sour cream, which is one of their favorite supplies groups.

Final pro-tip: I’ve made this into a casserole on increasingly than one occasion, topped with cornbread buttermilk biscuits, and I’ll get that recipe onto the internet very soon.

Slow Cooker Texas Beef & Corn Chili

How To Make This Slow Cooker Texas Chili

1. Brown The Beef.

Coat the whinge with the salt; sear it in a hot skillet and brown the beef. Transfer to the slow cooker.

2. Cook The Onion And Garlic.

Brown them right in all that rendered fat from the beef. Flavor! Yummy!

3. Add Spices, Tomatoes, And Chiles.

Get all your other stuff in the pan and let it melt for a few minutes. Again, flavor!

4. Move To The Slow Cooker.

At this point I like to move it over to the slow cooker to let it hang out on low for 6-7 hours

5. Shred the Beef.

I usually just pop the forks right in there and pull the meat untied gently to get big, tender chunks.

6. You’re Done! Yum.

Shred and serve with cheddar cheese, cornbread, sour cream, and untried onions!

Instructions

  1. Prep everything: Chop, measure, get everything all set up first.
  2. Brown the beef: Heat the oil in a large Dutch oven over upper heat. Toss the cut whinge chunks with salt. Add the whinge to the pot and let it cook, undisturbed, for a few minutes on each side until it gets nice and browned. You may need to do this batches depending on the size of your pan. Remove whinge chunks and transfer to the slow cooker.
  3. Saute onions and garlic: Add onions and garlic (and a bit increasingly oil if needed); sauté until golden and softened. This process should lift a lot of yummy browned shit from the marrow of the pan.
  4. Add spices: Add the brown sugar and spices; sauté for 3-5 minutes until nice and fragrant.
  5. Add tomatoes and chiles: Add untried chiles and crushed tomatoes; simmer for 3-5 minutes until bubbly and delicious.
  6. Cook low and slow: Pour tomato mixture into the slow cooker over the whinge chunks; gently nudge them virtually so they are surrounded in the sauce. Melt on upper for 4-ish hours or low for 8 hours.
  7. Serve: Shred the whinge into big tender chunks (you should be worldly-wise to do this directly in the slow cooker) and season with increasingly salt to taste. Serve with sour cream, cheddar, untried onions, and cornbread.

Notes

Chili Powder: Every chili powder tastes a little variegated as they all use their own unique tousle of spices. I like the Simply Organic chili powder, but have enjoyed this with honestly all of the chili powders I’ve used during testing. I think as long as your chili powder smells good and tastes good to you, it’ll be spot on