Texas Slow Cooker Chili and Beans
Ingredients:
2 lbs. ground beef
2 medium sized sweet Texas onions - medium diced
1 whole garlic bulb - all cloves minced finely minced
1 12oz. Can (drained) sliced, pickled jalapeño medium dice (Halve this for milder chili and beans)
2 28oz. Cans crushed tomatoes - undrained
1 10oz. Can Rotel (original mild or hot, to taste) - undrained
2 15oz. Cans red kidney beans - drained
1 4oz. can green mild chilies - drained
1 tbs. Cayenne
2 tbs. Chili powder
1 tbs. Red Pepper Flakes
1 tbs. Tabasco sauce
1 tbs. Liquid Smoke
2 tbs. Hungarian Paprika (hot)
2 tbs. Whole black peppercorns
Ground black pepper to tast
Salt to taste
Directions:
Prep:
Peel and chop onions
Peel and mince garlic cloves
Drain pickled jalapeño and dice
Cooking:
Sauté onions in large pan with a little olive oil until translucent and caramelized
Add minced garlic to onions after they are translucent but before caramelization
Remove onions and garlic when done and reserve
Sauté ground beef in large pan until well browned but not dry
Return onions and garlic to beef
Add generous grind of black pepper freshly ground
Add salt to taste
Place sauteed ground beef, onions and garlic in slow cooker on high setting
Add crushed tomatoes, Rotel, red kidney beans, green chilies, and diced pickled jalapeno
Stir
Add whole peppercorns, cayenne, chili powder, crushed red pepper flakes, hot paprika, Tabasco sauce, and liquid smoke
Stir well
Cook on high setting for 3 to 3-1/2 hours or until done
Serve hot with sour cream topping or grated sharp cheddar cheese and toasted baguette thins
Ingredients:
2 lbs. ground beef
2 medium sized sweet Texas onions - medium diced
1 whole garlic bulb - all cloves minced finely minced
1 12oz. Can (drained) sliced, pickled jalapeño medium dice (Halve this for milder chili and beans)
2 28oz. Cans crushed tomatoes - undrained
1 10oz. Can Rotel (original mild or hot, to taste) - undrained
2 15oz. Cans red kidney beans - drained
1 4oz. can green mild chilies - drained
1 tbs. Cayenne
2 tbs. Chili powder
1 tbs. Red Pepper Flakes
1 tbs. Tabasco sauce
1 tbs. Liquid Smoke
2 tbs. Hungarian Paprika (hot)
2 tbs. Whole black peppercorns
Ground black pepper to tast
Salt to taste
Directions:
Prep:
Peel and chop onions
Peel and mince garlic cloves
Drain pickled jalapeño and dice
Cooking:
Sauté onions in large pan with a little olive oil until translucent and caramelized
Add minced garlic to onions after they are translucent but before caramelization
Remove onions and garlic when done and reserve
Sauté ground beef in large pan until well browned but not dry
Return onions and garlic to beef
Add generous grind of black pepper freshly ground
Add salt to taste
Place sauteed ground beef, onions and garlic in slow cooker on high setting
Add crushed tomatoes, Rotel, red kidney beans, green chilies, and diced pickled jalapeno
Stir
Add whole peppercorns, cayenne, chili powder, crushed red pepper flakes, hot paprika, Tabasco sauce, and liquid smoke
Stir well
Cook on high setting for 3 to 3-1/2 hours or until done
Serve hot with sour cream topping or grated sharp cheddar cheese and toasted baguette thins
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