Slow-Cooker Texas Style Chili con Carne
I made this yesterday for dinner and it was FANTASTIC!! Lots of leftovers and very filling! I left out the cumin (I couldn't find it in my pantry...mr.irishmick moved it), added some liquid smoke, doubled the bacon (we like our pork products), used way more than 5 cloves of garlic, and used the whole can of chipotle peppers in adobo sauce. Oh, I also left out the cilantro, salt, and sugar but added shredded cheddar and sour cream.
8 oz bacon (about 8 sliced), chopped medium
1 5-pound boneless beef chuck roast, trimmed and cut into pieces
Salt and pepper
3 jalapeno chiles, stemmed, seeded, and minced
3 Tbsp chili powder
2 Tbsp cumin
5 garlic cloves, minced
1 28-oz can crushed tomatoes
6 (6-inch) corn tortillas, torn into 2-inch pieces
4 cups chicken broth
2 chipotle chiles in adobo sauce, chopped medium
2 tsp sugar
3 (15.5 oz) cans red kidney beans, rinsed (optional)
1/4 c minced fresh cilantro
2 Tbsp fresh lime juice
1. Cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes. Add the bacon to the slow cooker, reserving the bacon fat separately (you should have at least 2 tablespoons but if not, substitute vegetable oil for the missing bacon fat).
2. Dry the beef with paper towels, then season with salt and pepper. Add 2 teaspoons of the bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons of bacon fat and remaining beef.
3. Add the remaining 2 teaspoons bacon fat to the empty skillet and return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon salt. Cook until the onion has softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the tomatoes, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.
4. Combine the tortillas and 1 cup of the chicken broth in a microwave-safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 3 cups chicken broth, chipotles, and sugar to the slow cooker.
5. Cover and cook, on either low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high. Stir in the beans (if using) during the last hour of cooking. Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.