Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.
For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.
Although it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor.
Also try Roger Staubach’s chili-in-a-bag.
Slow Cooker Lone Star State Chili
- 1/4 pound bacon diced
- 1 3 pound beef chuck cut into bite-sized cubes
- 1 stalk celery chopped
- 1 large carrot chopped
- 2 large sweet onions diced
- 6 cloves garlic minced
- 6 jalapenos seeded, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons chili powder mild or hot, your call!
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 28 ounce diced tomatoes use fire roasted for extra flavor
- 1 14 ounce beef broth
- Lightly brown the bacon and chuck in a large skillet.
- Drain and transfer to a slow cooker set to low.
- Add remaining ingredients.
- Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.
Nutritional values are approximate.