Saturday, May 19, 2012

Slow Cooker: Texas Chili

This recipe was originally posted at Back to the BasicsI normally use my slow cooker when I make chilli.  Chili is easy to make and can be eaten by itself, topped with cheese or scallions or used as a taco filling or topping.

Texas Chili (my version)

2 pounds lean ground beef
1 large onion, chopped
1 large bell pepper, chopped
6 stalks of celery, thinly chopped
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
3 jalapeno peppers, minced (optional)
1/2 cup chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
16 ounce dry chili (or pinto) beans, cooked  
OR  3 (15 ounce) cans pinto beans

Turn on your slow cooker to high and add tomatoes, tomato sauce, beans, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder
Cook and stir the beef, onion, and bell pepper in a large pan over medium heat until the beef is brown and onion, celery and pepper are tender, about 10 minutes. Drain grease from beef and add to your slow cooker.

Simmer chili at least 60 minutes, stirring occasionally. 

This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.  


  1. Woohoo - half a cup of chilli powder! Sounds very spicy. Thanks for linking this in to Food on Friday.

  2. Looks yummy! Pinned to my Saturday Dishes board ~ Paula


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