Texas Style Chili
sliced into 1/2″ cubes
sliced crosswise into 1/4″ strips
minced or chopped
seeds removed, finely chopped
Real Food chili spice mix
Fire Roasted Diced Tomatoes
Prefer Muir Glenn
Molasses – Dark
Like Grandma’s Original
Fry the bacon over medium low heat until lightly crisped
Remove the bacon to the crock pot, leaving the bacon fat
Pour off any excess bacon fat (reserve) leaving a couple of tablespoon
Increase the heat to medium high
Brown the beef in portions so that the pan is not too filled for each portion.
Move each portion to the crock pot
Reduce heat to medium
Add 1/2 cup water to the pan to deglaze, stirring gently to remove the fond
Pour the rich, brown liquid into the crock pot
Mix the spice blend and cornmeal with enough water to make a thick paste. Set aside
Add some of the reserved bacon fat to the pan
Add the chopped onions and cook for several minutes until soft and translucent
After about 5 minutes of cooking add the jalapenos and continue sauteing
Once the onions are cooked, add the garlic and cook for about 1 minute.
Add the chili paste, mix in well and cook until fragrant. This will bloom the spices
Transfer the vegetable mixture to the crock pot.
Pour a cup or two of the beef broth into the fry pan to deglaze the spices. Stir gently until all of the spices are released from the pan.
Pour the mixture into the crock pot
Pour the remaining beef broth, tomatoes, molasses, and beer into the crock pot
Add maybe 1 teaspoon of salt to the crock pot. Reserve the rest to season to taste
Turn the crock pot to high and cook for about 4 hours until the beef is fork tender. (About 6-8 hours on low.)
Add salt to taste as needed
Serve with sour cream, cheddar cheese, cilantro, sliced scallions, or other favorite toppings