Slow-Cooked Texas Chili
- 2 to 3 pounds round or sirloin steak, cut into 1/2-inch thick pieces
- 1 tablespoon vegetable oil
- 1 large onion
- 3 cloves garlic
- 1 teaspoon salt
- 2 to 3 fresh jalapenos, seeded and chopped
- 1/4 cup dark chili powder
- 2 teaspoons ground cumin
- 1 cup dark beer
- 1/2 cup water
- 1/4 cup masa (or cornmeal)
- Cut the steak into 1/2-inch cubes.
- In a heavy skillet, brown
the beef with the onion.
- Drain off excess fat, add garlic and
stir over medium heat another minute.
- Transfer beef mixture
to the slow cooker.
- Add salt, pepper, chili, powder, cumin, beer and water.
- Cover and cook on LOW for 8 to 10 hours.
- Stir masa or cornmeal with enough water to make a smooth paste.
Stir paste into chili.
- Turn slow cooker to HIGH and cook uncovered for additional hour.
Yield: 4 to 6 servings
Recipe used with permission from
the Texas Beef Council.