Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!
Yield: 6 servings
- 3 pounds chuck beef stew meat, fat trimmed
- 1 tablespoon minced garlic
- 1/4 cup chili powder
- 1 teaspoon red pepper flakes (add more if you want it spicier)
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon oregano
- 1 teaspoon cumin
- 2 cubes beef bouillon
- 1 teaspoon black pepper
- 1 14.5-ounce can beef broth
- 1/2 medium onion, finely chopped
Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.
Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.
Approximate nutritional content:
Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg
To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you