Texas Chili, what is it? Well, it could be any chilly cooked in Texas or by a Texan, but the consensus seems to be a beef chili with no beans. I will go with that.
I have been home alone for six weeks due to a family emergency, so I’m “cooking for one”. Plus I’m working 12 hour days. So I’m doing my cooking in chunks with leftovers for heating up in the evening. I am trying to avoid the “I’m hungry and have nothing at home so let’s hit the drive-thru” syndrome. This all spells “Crock Pot” to me so this blog may look like a crock pot blog for a while.
I’m a believer in low glycemic diets for weight loss, and I need to recover from two years of food blogging. So even though beans are very healthy, I’m keeping carbs low at the moment. As usual, I read way to many recipes and have no specific recipe to attribute as inspired by but several on Tastebook.com were quite useful.
See a newer spicier version: Spicy 3 Chilies Texas Chili a la Crock Pot
It was good. I’m used to beans in my chili, but I could get used to this. I was expecting more heat. So it didn’t qualify as a 4. I will be repeating this soon since I’m on a low glycemic diet, but I’m adding some other chilies and spicing it up some.
Notes: A 5/10 on the spice scale.
Start with 2 pounds of beef roast of your choice. Trim and cut into 1-inch cubes. Use pre-cut “stew meat” if you want.
Heat a tsp of oil over medium-high heat. When hot add the beef along with one tsp each of salt and pepper. Cook until brown. About 5 minutes.
Add to crock pot with the juices.
De-vein and mince one Jalapeno, chop two Poblano and chop a medium onion.
Add the peppers and onion to the pot. Now add three cloves crushed garlic, 2-14 oz cans diced tomatoes, a 14 oz can beef broth, one can green chilies (4 oz) and 2 tsp each of cumin, oregano and chili powder. Optional 1 can black beans drained.
July 8, 2016