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Sweet Pea's Kitchen Cookbook

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We continue onto Week 5 of College Football, which means another delicious Football bite! Whenever I throw a football tailgating party, a big simmering pot of  chili always makes the menu. Football and chili are like peanut butter jelly-the perfect combination! Big chunks of beef, spices, chipotle chiles and beans are simmered together to make an incredible chili that your guests will be talking about for weeks! Although the cooking time is well over several hours, the slow cooker does all the work!

That means you will have more time to watch every play and spend with your guests. If you are throwing a noon tailgate, set the crock pot the night before so it cooks all night long.

This is a recipe that you will want to serve well after the football season is over. Serve with a big hunk of cornbread for a football bite that all of your guests will enjoy!

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Texas Chili

Servings: 6 to 8 servings
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  • 2 tablespoons vegetable oil
  • 3 medium onions, minced
  • 8 medium cloves garlic, minced (about 8 teaspoons)
  • 1/4 cup chili powder
  • 1/4 cup tomato paste
  • 2 tablespoons ground cumin
  • 1/4 teaspoon salt
  • 1 can, 28 ounces tomato puree
  • 5 pound chuck-eye roast, trimmed, and cut into 1 1/2-inch chunks
  • 3 15.5 ounces each cans pinto beans or kidney beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1/4 cup Minute Tapioca
  • 3-5 tablespoons minced chipotle chile in adobo
  • 3 tablespoons soy sauce
  • 2 tablespoons dark brown sugar, plus more to taste
  • 1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried
  • Ground black pepper

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  • In a large skillet over medium heat, heat oil until shimmering. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
  • Transfer the mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, brown sugar and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours, or high heat for 5 to 7 hours.
  • Before serving, degrease as much fat as possible off the surface of the chili. Season with salt, pepper, and brown sugar to taste, and serve. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.
Author: Laura

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Source: adapted from Cook’s Illustrated, November 2006


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