Texas Style Chili
  1. Fry the bacon over medium low heat until lightly crisped
  2. Remove the bacon to the crock pot, leaving the bacon fat
  3. Pour off any excess bacon fat (reserve) leaving a couple of tablespoon
  1. Increase the heat to medium high
  2. Brown the beef in portions so that the pan is not too filled for each portion.
  3. Move each portion to the crock pot
  4. Reduce heat to medium
  5. Add 1/2 cup water to the pan to deglaze, stirring gently to remove the fond
  6. Pour the rich, brown liquid into the crock pot
Chili Paste
  1. Mix the spice blend and cornmeal with enough water to make a thick paste. Set aside
  1. Add some of the reserved bacon fat to the pan
  2. Add the chopped onions and cook for several minutes until soft and translucent
  3. After about 5 minutes of cooking add the jalapenos and continue sauteing
  4. Once the onions are cooked, add the garlic and cook for about 1 minute.
  5. Add the chili paste, mix in well and cook until fragrant. This will bloom the spices
  6. Transfer the vegetable mixture to the crock pot.
  7. 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.
  8. Pour the mixture into the crock pot
  1. Pour the remaining beef broth, tomatoes, molasses, and beer into the crock pot
  2. Add maybe 1 teaspoon of salt to the crock pot. Reserve the rest to season to taste
  3. Turn the crock pot to high and cook for about 4 hours until the beef is fork tender. (About 6-8 hours on low.)
  1. Add salt to taste as needed
  2. Serve with sour cream, cheddar cheese, cilantro, sliced scallions, or other favorite toppings