BG's Texas Crock Pot Chili Recipe
BG’s Texas Crock Pot Chili Recipe
Ingredients
- 2-1/2 lbs Cubed Beef Roast/Steak (your choice)
- 2 cans Beef Broth
- 2 cups Water
- 2 cans Tomato Sauce
- Oil (Canola or Avacado - NO OLIVE OIL)
Spices
- 2 tsp MSG (Meat Tenderizer)
- 3 tsp onion powder
- 2 tsp Beef bouillon (I recommend the ‘Better Than Bouillon’ brand)
- 1 tsp Chicken bouillon (I recommend the ‘Better Than Bouillon’ brand)
- 2-1/2 tsp garlic powder
- 1/2 tsp Lawry’s season salt
- 1 Tbsp paprika
- 7 Tbsp chili powder (your choice)
- 5-1/2 tsp cumin
- 1 Tbsp ground chili pepper
Instructions
- Sear the Beef: In a large skillet, add enough oil to coat the bottom. Add the cubed beef roast and sear until browned on all sides. You should do this in batches.
- Transfer to Crock Pot: Place the seared beef into the crock pot.
- Deglaze the Skillet: Pour a little beef broth into the skillet to deglaze it, scraping up any browned bits from the bottom. Pour this into the crock pot.
- Add Liquids and Spices: Add the rest of the beef broth, water, and Hunts Tomato Sauce to the crock pot. In a separate bowl, mix all the spices together and then add to the crock pot. Stir well to combine everything.
- Slow Cook: Set your crock pot to Low and cook for 6-8 hours or until the beef is tender. If you're in a bit of a hurry, you can set it to High and cook for 3-4 hours.
- Stir Occasionally: It's a good idea to give it a stir every now and then if you're around, just to ensure that everything is mixing well and there's no sticking at the bottom.
- Taste and Adjust: Before serving, taste the chili and adjust the seasoning if necessary.
- Serve and Enjoy: Dish it out into bowls and serve hot. You can also garnish with cheese, sour cream, or fresh herbs if you like.