Award-Winning Texas Style Chili (Slow Cooker)

Ingredients

• 4 tablespoons Chili Powder (regular chili powder)
• 2 tablespoons Smoked Paprika (can use regular paprika if unavailable)
• 0.5 teaspoons Mexican Oregano (dried)
• 2 teaspoons Ground Cumin
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Flaked Sea Salt (fine sea salt)
• 1 teaspoon Black Pepper (ground)
• 32 ounces Unsalted Beef Broth (about 4 cups, low‑sodium)
• 1 pound Ground Beef (80/20 lean‑to‑fat ratio recommended)
• 1 tablespoon Avocado Oil (for searing; any high‑heat oil works)
• 0.5 medium Onion (diced)
• 1 Bell Pepper (any color, seeded and diced)
• 5 cloves Garlic (minced)
• 2 cups Diced Tomatoes (canned or fresh, drained)
• 0.25 cup Tomato Paste (about 4 tbsp)
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Beef Bouillon (powder or paste dissolved in a little water)
• 0.5 cup Carrots (diced, for mirua)
• 0.25 cup Celery (diced, for mirua)
• 3 tablespoons Masa Harina (Corn Flour) (for thickening; can substitute all‑purpose flour)
• 0.25 cup Water (for masa slurry)
• 2 cups Pinto Beans (cooked) (optional, cooked from scratch or canned, drained)
• 3 slices Bacon (optional, chopped)
• 0.5 slice Salt Pork (optional, diced)

Instructions

1. Make the Chili Spice Rub

   Combine chili powder, smoked paprika, Mexican oregano, ground cumin, cayenne, flaked sea salt, and black pepper in a small bowl. Stir until evenly mixed.

   Time: PT5M

2. Optional: Sear the Ground Beef

   Heat avocado oil in a large skillet over high heat. Add the ground beef, breaking it up with a spoon, and brown until no longer pink, about 8‑10 minutes.

   Time: PT10M

   Temperature: high heat on stovetop

3. Deglaze the Pan

   Add ¼ cup of the unsalted beef broth to the skillet, scraping up the browned bits (fond). Transfer the browned meat and deglazing liquid to the slow cooker.

   Time: PT5M

4. Prepare the Mirua (Flavor Base)

   In a saucepan, melt 1 tablespoon butter over low heat. Add diced carrots, onions, and celery. Cook, stirring occasionally, for about 45 minutes until the vegetables are very soft and fragrant but not browned.

   Time: PT45M

   Temperature: low heat on stovetop

5. Sauté Remaining Vegetables

   In the same skillet used for the meat, add a little more avocado oil if needed. Sauté the remaining half onion, diced bell pepper, and minced garlic until softened, about 3‑4 minutes. Add the diced tomatoes and tomato paste, cooking another 5‑6 minutes until the mixture thickens slightly.

   Time: PT10M

   Temperature: medium heat on stovetop

6. Combine All Ingredients in the Slow Cooker

   Add the sautéed vegetables, mirua, Worcestershire sauce, beef bouillon, the remaining beef broth (total 32 oz), and the prepared spice rub to the slow cooker. Stir to distribute evenly.

   Time: PT5M

7. Slow‑Cook the Chili

   Cover the slow cooker and set it to HIGH for 4 hours. The chili will develop deep flavor as it simmers.

   Time: PT4H

8. Thicken with Masa Slurry

   In a small bowl, whisk together 3 tablespoons masa harina with ¼ cup water until smooth. Stir the slurry into the chili, then cook on HIGH for an additional 20 minutes, stirring occasionally, until the chili reaches a slightly thickened consistency.

   Time: PT20M

9. Optional: Add Beans and Pork

   If using beans, stir in the cooked pinto beans, chopped bacon, and diced salt pork. Cook for another 15 minutes on HIGH so the flavors meld.

   Time: PT15M

10. Final Taste Test and Serve

    Taste the chili and adjust salt or heat if needed. Ladle into bowls and garnish with shredded cheese, diced onion, and sliced jalapeño if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

18 g

Fiber

5 g