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Slow Cooker Texas Red Chili

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

Beef

  • 5 Tbsp vegetable oil
  • 2.5 kg stewing beef or roast, cut to pieces
  • 3 Tbsp pepper
  • 2 onions medium, minced
  • 6 cloves garlic minced

1st batch spices

  • 1/4 cup chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp ground corianer
  • 1 Tbsp dried oregano
  • 2 cans chipotle en adobo About 185g, finely sliced - not whole chilis.
  • 3 habanero (or other strong pepper) diced
  • 2 jalapeno sliced
  • 30 grams 75% dark chocolate

Liquids

  • 470 ml beer Scottish dark ale
  • 2 cups water
  • 2 tsp boullion "Better than Boullion" (beef)

Finishers

  • 1 juice of fresh lime
  • 5 Tbl flour roux

Notes

  1. Brown the beef
    Heat the vegetable oil in a large fry pan over medium-high heat until shimmering. Split the beef into multiple batches, and put them in the fry pan in a single, loose layer. Stir and toss the beef in the fry pan until it is well browned (caramel glazed) on most sides, about 4 minutes. Using a slotted spoon, transfer the browned beef into the slow cooker pot.
  2. Saute the aromatics and toast the spices
    Add the onions, garlic, and tomato paste to the fry pan, sprinkle with 1 teaspoon of salt, and saute until the onions soften and the tomato paste darkens, about 5 minutes. Make a hole in the middle of the onions and add the first batch of spices. Cook until you smell the spices toasting, about 1 minute, then stir the spices into the onions. Add the onions and spices to the crock pot, and stir to coat the beef. Put the fry pan back on the stove, turn the heat to high, and pour in the beer. Bring the beer to a simmer and use a wooden spoon to scrape the browned bits loose from the bottom of the pan (deglaze). Pour the beer into the slow cooker crock, add the broth, chilis and chocolate, and stir.
  3. Slow cook the chili
    Cover the slow cooker and cook the chili on low for 8 to 10 hours or high for 5 hours.
  4. Finish the chili
    1/2 hour before serving the chili, stir in the finishers. Put the lid back on and let the spices simmer. When the chili is done, taste for seasoning, and add more salt or lime juice if needed. Serve.