Wednesday, February 3, 2010

Texas Chili



My friend Carie raved about this recipe. She found it on tasty kitchen website. I made it on Sunday, and we ate it after sledding all afternoon. It was so delicious! It isn't your typical chili recipe. Using the chuck roast gives it a great consistency, and the flavor is just fantastic. There wasn't a bowl left in the pot!

I changed the recipe up to fit the needs of our family. I only had one pound of chuck roast, so I lowered the seasonings to meet that. I'll give you "my" version of this recipe. We ate it with Fritos, cheddar cheese, and a dollop of sour cream.

Ingredients:

1 pound chuck roast
2 tablespoons oil
3 cloves garlic (whole, but skinned)
1 can crushed tomatoes
1 can pinto beans
1 can beef broth
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons chili powder
1 teaspoon cumin
sprinkle of oregano

Directions:

In a skillet, heat your oil and then place the roast into the skillet. Allow the roast to cook long enough to change color on each side, but not brown. Toss the garlic cloves into the oil and let it infuse into the oil.

In a small bowl, combine the flour and all of the seasonings. Mix them together and then use all of the seasoning mixture rub onto both sides of the roast. Dump the seasoned roast, oil, and garlic cloves into the crockpot.

Pour the broth, beans, and tomatoes on top of the roast. Set the crockpot on low and cook for 8 hours. Use a fork to break the meat into bite-sized pieces (it will just fall apart after cooking all day).


4 comments:

  1. Following you from Friday Follow.

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  2. Well, to be a true Texas Chili you would have to remove the beans, add some more spicy (such as fresh santa fe, cayenne, jalapeno or habanero peppers), and some chopped/diced onion. :0) I also prefer mine less spicy than true Texas chili though lol.

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